Indian butter chicken with roasted cauliflower

Explore the delicious flavors of classic Indian cooking while sticking to your low-carb diet with our mouthwatering recipe for Indian butter chicken with oven-roasted cauliflower. This easy-to-follow recipe combines tender chicken with rich, creamy sauce and flavorful authentic spices, all served alongside perfectly roasted cauliflower. Whether you're new to Indian cuisine or just looking for a healthy and tasty meal, this dish is sure to impress. Follow along with our simple steps and enjoy a taste of India in your own kitchen!

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Prep Time 20

Cook Time 30

Total Time 50

Course Lunch and Dinner

Makes 6 servings

Serving Size 2 cups

Net Carbs 11 g

*Net carbs are per serving

Ingredients

Marinade

2 pounds chicken thighs, cut into bite-sized pieces
½ cup plain full-fat yogurt
1 tablespoon fresh ginger, minced
1 tablespoon garlic, minced
1 teaspoon turmeric
1 teaspoon ground cumin
2 teaspoons garam masala
1 teaspoon red chili powder
1 teaspoon salt

Indian butter chicken sauce

4 tablespoons butter, divided
1 large yellow onion, chopped
1½ tablespoons fresh ginger, minced
1½ tablespoons garlic, minced
1½ teaspoons garam masala
1½ teaspoons ground cumin
1 teaspoon ground coriander, (cilantro)
14 ounces crushed tomatoes
1 teaspoon red chili powder
1 teaspoon salt
1 cup heavy cream
½ teaspoon kasoori methi, (dried fenugreek leaves), optional
Garnish: cilantro, heavy cream

Oven-roasted cauliflower

1½ pounds cauliflower, chopped into bite-sized pieces
1 teaspoon ground coriander, (cilantro)
½ teaspoon turmeric
½ teaspoon salt
¼ teaspoon black pepper
3 tablespoons butter

Instructions

Indian butter chicken

Combine the chicken and the marinade ingredients in a bowl or zip-top bag. Marinate the chicken for at least 20 minutes in the refrigerator. *If time allows, marinate longer (or overnight).
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chicken and cook for 3-4 minutes until browned on all sides. (Depending on the size of your skillet, you may need to cook in batches.) Remove the chicken and set aside. The chicken will finish cooking later in the sauce.
Add 2 tablespoons of butter to the hot skillet. Add the onion and cook until translucent, about 5 minutes.
Add the ginger and garlic and saute for 1 minute. Next, add the garam masala, ground cumin, and ground coriander. Stir to combine.
Add the crushed tomatoes, red chili powder, and salt. Let simmer for 10-15 minutes until the sauce thickens slightly. Stir in the heavy cream. Remove from heat.
Carefully transfer the sauce into a blender. Mix until smooth.
Return the sauce to the skillet, along with the chicken. Season with kasoori methi (dried fenugreek leaves) if using. Simmer for about 10 minutes until the chicken is fully cooked, and the sauce is thick.
Garnish with fresh cilantro and drizzle with a splash of cream.

Oven-roasted cauliflower

Preheat the oven to 400F/200C.
On a large baking sheet, spread out the chopped cauliflower into an even layer. Season with the spices and butter. Bake for 15 minutes. Enjoy!

Video

Nutrition

Nutrition Facts

Indian butter chicken with roasted cauliflower

Serving Size

2 cups

Amount per Serving

Calories

522

% Daily Value*

Net Carbohydrates

Carbohydrates

Fiber

Sugar

Protein

Fat

Saturated Fat

Trans Fat

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

223

Sodium

1199

Potassium

699

Vitamin C

Vitamin A

539

µg

Calcium

154

Iron

Nutrition facts are an estimate and are provided as a courtesy. Nutrition facts are sourced from the USDA Food Database. Values may vary depending on brand of ingredients used.