Use basmati rice if you don’t like cauliflower rice, but note the dish will be much higher in carbohydrates.

Equipment Needed

Measuring cups and spoons, sauté pans, knife, cutting board and a large spoon


Dice the onion and set aside.

Dice the chicken breasts into 1/2” cubes and set aside as well. 

Add the butter and 1 tablespoon of the olive oil to a hot pan.

Add the onions and sauté for 5 minutes, or until soft and translucent. Season with salt and pepper to taste. 

Add the garam masala and continue to sauté for 2 to 3 minutes.

Add the jar of tomatoes and the coconut milk and stir thoroughly. Turn the heat to medium and simmer for 5 minutes. 

Add the diced chicken to the sauce.

Let the chicken simmer in the sauce for 15 to 20 minutes or until it's completely cooked through. 

While the chicken simmers, in a separate sauté pan, add the cauliflower rice and 1 tablespoon of olive oil with a liberal seasoning of salt and pepper.

Sauté over high-heat for 5 to 7 minutes and transfer the cooked cauliflower rice to a serving platter or plate.

Once the butter chicken is ready, spoon it over the cauliflower rice, serve and enjoy!

For more international dishes by GoodLife Kitchen try: