Low Carb Butter Chicken

Butter Chicken is my favourite Indian curry and is a widely loved Indian dish which is loved by many. I decided to recreate this dish to be lower in carbs and Paleo friendly by substituting rice for my cauliflower rice and using a natural yoghurt. I like to use Cyclops Thick & Creamy yoghurt as this is my go-to yoghurt of the moment. For Paleo and dairy free you can use coconut yoghurt or a full fat coconut cream (one that doesn't separate). 

Low Carb Butter Chicken


200-250 grams free-range chicken breast
1 tbsp fat - coconut oil, ghee or grass-fed butter
1 small onion - diced
1 tsp minced garlic
1 tsp minced ginger
2 tbsp water
1/2 C natural/greek yoghurt OR full-fat coconut cream

1 tbsp organic tomato paste
1 tsp paprika
1 tsp curry powder
1 tsp garam masala
1 tsp himalayan rock salt
1/4 tsp chilli powder

To serve
Cauliflower rice


Step one
Firstly, mix all your paste ingredients together until you have achieved a smooth paste.

Step two
Cut your chicken breast into bite sized pieces and put them to the side. 

Step three
Take a stir-fry pan and place this over a medium heat. Add your onion, garlic and ginger and allow to sautΓ©/caramelise. Add your paste mixture and allow to cook for half a minute or so until fragrant. 

Step four
Add your chicken to the pan and sautee until brown on each side. Add in the water, mixing with the paste. Stir until the chicken is cooked through. 

Step five
Add yoghurt or cream to thicken. Reduce to a simmer for 5 minutes, stirring occasionally. 

Step six
I like to serve mine with cauliflower rice and garnish with fresh parsley. 



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