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Keto Butter Chicken & Sautéed Cauliflower Rice

keto butter chicken and cauliflower rice recipe

Dietary Restrictions

  • gluten_free


  1. Butter Chicken: In large bowl, stir together plain yogurt, Organic Erythritol, lemon juice, turmeric, garam masala, and half of the salt and pepper; toss with chicken. Cover and refrigerate for at least 4 hours or overnight.
  1. Heat 2 tbsp ghee in skillet set over medium heat; cook onion, garlic, ginger, cumin, paprika, coriander, cinnamon, cayenne, and remaining salt and pepper for 3 to 5 minutes or until onion starts to soften.
  1. Stir in tomatoes, cream and chicken broth; bring to boil. Reduce heat to low; add chicken, marinade and almond flour to skillet. Cook for 20 to 30 minutes or until chicken is tender.
  1. Sautéed Cauliflower Rice: Meanwhile, heat ghee in skillet set over medium heat; cook cauliflower rice and salt for 3 to 5 minutes or until tender. Serve Butter Chicken over cauliflower rice. Sprinkle with almonds and cilantro.


  • Garnish with freshly sliced red or green chili peppers for a spicy addition.
  • Alternatively, grill or broil marinated chicken on foil-lined baking sheet before adding to skillet for added flavor.


  • 1/3 cup plain yogurt
  • 2 tbsp Wholesome ZeroSugar Organic Erythritol
    Wholesome ZeroSugar Organic Erythritol keto sweetener
    Wholesome ZeroSugar™ Organic Erythritol
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  • 1 tbsp lemon juice
  • 1 tbsp ground turmeric
  • 4 tsp garam masala
  • 1/2 tsp salt and pepper, divided
  • 10 oz boneless chicken thighs, cut into 1-inch chunks
  • 2 tbsp ghee (or butter)
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp minced fresh ginger
  • 1 tsp each ground cumin, paprika and coriander
  • 1/4 tsp ground cinnamon
  • Pinch cayenne pepper
  • 3/4 cup diced fresh tomatoes
  • 3/4 cup heavy whipping cream
  • 1/2 cup reduced-sodium chicken broth
  • 1/4 cup almond flour
  • 3 tbsp ghee (or butter)
  • 4 cups cauliflower rice
  • Pinch salt
  • 1/4 cup slivered almonds
  • 2 tbsp finely chopped cilantro