Serves 4

It’s so easy to whip up this creamy low carb version of butter chicken, so plan to make it even on a weeknight! Dried spices such as curry powder, cumin, ginger and cinnamon bring this dish to life and cream cheese is our secret ingredient to make this ultra-satisfying!

Prep Time: 5 minutes
Cooking Time: 20 minutes

Ingredients:

Cauliflower Rice:
1 tablespoons ghee or butter
3 cups of cauliflower rice
1 teaspoon sea salt
Butter Chicken:
1 tablespoon ghee or butter
½ medium yellow onion, peeled & diced
3 medium garlic cloves, peeled & minced
1 teaspoon sea salt
1 pound of boneless & skinless chicken thighs, diced
1 14.5-ounce can of tomato sauce
1 6-ounce can of tomato paste
1 tablespoon curry powder
1 tablespoon cumin powder
1 tablespoon ginger powder
1 teaspoon dried red pepper flakes
1 teaspoon ground cinnamon
4 ounces of plain cream cheese
2 tablespoons ghee or butter
½ cup fresh cilantro

Instructions:

Add ghee or butter to a Dutch oven pot and bring to medium heat.

Add the cauliflower rice and sauté until it begins to soften, about 3 minutes.

When done, remove from the heat and store in a serving bowl until ready to serve with chicken.

In the same Dutch oven pot, add 1 tablespoon of ghee or butter.

Add onion and garlic and sauté until soft, about 5 minutes.

Season with sea salt.

Add diced chicken to the pot and sauté until the chicken is mostly cooked through, about 5-7 minutes.

Add tomato sauce, tomato paste and spices and stir very well until the spices are absorbed in the tomato.

Bring to a simmer until the chicken is completely cooked through and the tomato mixture is hot, about 5 minutes.

Stir in cream cheese and 2 remaining tablespoons of ghee or butter. Stir often until the cream cheese is completely melted, about 10 minutes.

Remove from the stove and serve hot over cauliflower rice with fresh cilantro leaves, storing any leftovers in a glass container in the fridge for up to 3 days.

Enjoy!

Calories: 417
Carbs: 26
Net Carbs: 17
Protein: 27
Fat: 26