Whole30 Butter Chicken with Rice
Indulge in the bold, aromatic flavors of this Whole30 Butter Chicken with Rice—a healthy twist on the classic Indian comfort dish. Tender, bite-sized chicken thighs are simmered in a creamy, spiced tomato-coconut sauce, infused with warming garam masala, turmeric, and cumin for a taste explosion that feels indulgent yet guilt-free. Instead of traditional rice, this recipe swaps in fluffy cauliflower rice, making it completely grain-free, gluten-free, and Whole30-compliant. Quick to prepare with just 15 minutes of prep time and ready in under an hour, this wholesome dish is ideal for weeknight dinners or meal prep. Finished with a bright splash of lemon juice and a sprinkle of fresh cilantro, it’s a flavorful, nutritious meal the entire family will love. Perfect for those looking for a dairy-free, Paleo-friendly butter chicken recipe that doesn't compromise on taste!
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Recipe Information
Ingredients
- 1 pound Chicken thighs, boneless and skinless
- 2 tablespoons Coconut oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 2 tablespoons Tomato paste
- 1 can (13.5 oz) Coconut milk, full-fat
- 1 cup Chicken broth
- 1 tablespoon Garam masala
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric
- 0.25 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh cilantro, chopped
- 4 cups Cauliflower rice
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a large skillet or pot, heat the coconut oil over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the garlic and ginger, and sauté for another minute until fragrant.
Add the tomato paste and cook for 2 minutes, stirring constantly.
Pour in the coconut milk and chicken broth, stirring to combine.
Add the garam masala, ground cumin, ground coriander, turmeric, cayenne pepper, salt, and black pepper. Stir well to mix the spices into the sauce.
Add the chicken pieces into the sauce, stirring to coat them evenly.
Bring the mixture to a simmer and cook for 25-30 minutes, or until the chicken is fully cooked and the sauce has thickened.
While the chicken is cooking, prepare the cauliflower rice according to your preference (either sauté in a pan with a bit of coconut oil or steam).
Once the chicken is done, add the lemon juice and stir to combine.
Serve the butter chicken over the prepared cauliflower rice.
Garnish with fresh cilantro before serving.
Nutrition Facts
Calories |
1553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.8 g | 113% | |
| Saturated Fat | 43.1 g | 216% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 3506 mg | 152% | |
| Total Carbohydrate | 58.1 g | 21% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 21.0 g | ||
| Protein | 137.3 g | 275% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 326 mg | 25% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 3050 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
