“Butter” Chicken with Cauliflower Rice (Edit recipe)

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224 followers

Coconut milk instead of cream and a non-dairy spread instead of butter, so this keeps the depth of a butter chicken with none of the dairy. Garam masala, turmeric, cumin and chili do the heavy lifting, and it simmers for fifteen minutes. Caramelize the onion properly at the start. It is the only sweetness in the pan, and the sauce tastes flat without it.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

25 minutes

INGREDIENTS

12

Serves: 4

Ingredients

1 lb Chicken Breast, cubed
1 whole Yellow Onion, large, chopped
2 Tbsp Non-Dairy Buttery Spread, or avocado oil
2 cloves Garlic
2 tsp Garam Masala
1 tsp Turmeric, Ground
1 tsp Cumin, Ground
1 tsp Chili Powder
1 tsp Fresh Ginger, minced
1 cup Tomato Puree
13.5 fl oz Coconut Milk, 1 can, unsweetened, organic
12 oz Cauliflower, Riced, for serving

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add butter spread/oil to a saucepan. Sauté onion until caramelized. Add in chicken and cook for around 5 minutes.
Add all spices, ginger and garlic and sauté for 5 minutes.
Add tomato puree and coconut milk and simmer on low for 15 minutes.
Serve over cauliflower rice.

Notes

Recipe inspired by @lowstoluxe.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	388
Fat:	27 g
Carbohydrates:	5 g
Protein:	24 g
Cholesterol:	70 g
Sodium:	103 mg
Fiber:	1 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.