March 30, 2026

Butter Chicken & Cauliflower Rice

Serves:

Cooking Time:

< 45 min

Ingredients:

Marinade:
6 chicken breast(s)
250 ml LANCEWOOD® Double Cream Plain Yoghurt
2 garlic clove(s), crushed
1 cm piece ginger
15 ml garam masala
5 ml cumin
2.5 ml chilli flakes
5 ml salt

Sauces:
60 ml butter
1 onion, finely chopped
2 garlic clove(s), crushed
10 ml garam masala
5 ml cumin
2 cm piece ginger, grated
400 g canned tomato purée
2.5 ml chilli flakes or more to taste
180 ml cream
salt to taste

To serve:
cauliflower rice
crispy onions
60 ml toasted almonds
fresh coriander
naan bread
LANCEWOOD® Double Cream Plain Yoghurt

Method

Marinade:

Cut the chicken into large chunks. Place in a glass dish.
Mix the ingredients for the marinade together and pour over the chicken. Mix to coat. Cover and refrigerate overnight.

Sauce:

Melt the butter and add the onion, garlic and ginger. Fry over low heat for 5 minutes until soft and golden.
Add all the remaining ingredients and simmer over low heat for 30 minutes. Adjust seasoning.
Remove the chicken from the marinade and place in the sauce.
Stir to cover and then simmer over medium heat for 10 – 15 minutes until cooked and sauce starts to thicken. Adjust seasoning.
Serve with cauliflower rice, toasted almonds, crispy fried onions, chopped coriander, naan and a dollop of yoghurt.

Cauliflower rice:

Use a head of cauliflower. Place in batches into a food processor.
Add water and blitz until it looks like rice. Drain & repeat with remaining cauliflower.
Cook in salted boiling water until just soft. Drain and serve.

Crispy fried onions:

Thinly slice 1 onion. Pour boiling water over and leave to stand for 5 minutes. Drain.
Dip in seasoned flour. Dust of excess flour.
Fry in shallow oil until golden and crispy.

HINTS & TIPS: Prepare sauce only (without the butter) and add a can of drained chickpeas and 500 ml small cauliflower florets for a delicious vegetarian option.