Name: Butter Chicken and Cauliflower Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Indian-Inspired
Ingredients: 2 cups cauliflower florets; 1 tablespoon vegetable oil; Salt and black pepper to taste; 1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces; 1 tablespoon vegetable oil; 1 medium yellow onion, diced; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 teaspoons garam masala; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper (optional); 1 can (14.5 ounces) tomato sauce; 1/2 cup heavy cream or coconut cream; 2 tablespoons unsalted butter; Salt and black pepper to taste; Chopped fresh cilantro for garnish; Cooked rice or naan for serving

Jump to Recipe·Print Recipe

Dive into the vibrant world of Butter Chicken and Cauliflower, a one-pan wonder that brings together tender chicken thighs, golden roasted cauliflower, and a creamy, spice-kissed tomato sauce. This Indian-inspired main dish is not only dazzling to look at, but also incredibly satisfying—the cozy, fragrant flavors are perfect over a bowl of steamy rice or a warm piece of naan. Whether you’re new to curries or already crave the robust aromas of a great butter chicken, this recipe is swoon-worthy comfort food any night of the week.

Butter Chicken and Cauliflower Recipe - Recipe Image

Ingredients You’ll Need

The magic of Butter Chicken and Cauliflower comes from a harmony of kitchen staples and bold spices. Each ingredient is chosen for the depth, color, and texture it brings—skip one, and you may miss out on a layer of flavor!

Chicken thighs: Juicy and tender, they soak up the spices without drying out.
Cauliflower florets: Roasting transforms them into caramelized, nutty bites that add delightful contrast.
Vegetable oil: Helps crisp the cauliflower and sauté the aromatics flawlessly.
Yellow onion: Gently sweet, it forms the flavorful base of the sauce.
Garlic: Freshly minced garlic provides essential aroma and subtle heat.
Fresh ginger: Grated ginger brightens the dish with a gentle zing.
Garam masala: This signature Indian blend delivers unmistakable warmth and complexity.
Ground cumin: Earthy and robust, for authentic undertones.
Ground coriander: Adds peppery-citrusy notes for balance.
Smoked paprika: Slightly smoky, it deepens color and flavor.
Cayenne pepper (optional): Throws in a kick for those who like a bit of heat.
Tomato sauce: The saucy, tangy backbone of Butter Chicken and Cauliflower—it ties the spices together.
Heavy cream or coconut cream: Swirls of creaminess for that signature luxurious texture.
Unsalted butter: Melted in at the end to round everything out.
Salt and black pepper: The classic partners, to taste.
Fresh cilantro: A sprinkle of freshness for garnish.
Cooked rice or naan: For serving—all that luscious sauce deserves something to scoop it up!

How to Make Butter Chicken and Cauliflower

Step 1: Roast the Cauliflower

Preheat your oven to 425°F (220°C). Toss the cauliflower florets with a tablespoon of oil, a generous pinch of salt, and a few cracks of black pepper. Spread them out on a baking sheet and roast for around 20 to 25 minutes. You’re looking for golden edges and a slightly caramelized aroma—this step intensifies both texture and flavor, giving your curry a unique twist.

Step 2: Sauté the Aromatics

While your cauliflower roasts, set a large skillet over medium-high heat and pour in the remaining tablespoon of oil. Add the diced onion, stirring until it turns translucent and soft, about 4-5 minutes. Next, drop in the garlic and ginger, letting them sizzle just long enough to become fragrant—about 1 minute. This layering of flavors is the heart of a killer Butter Chicken and Cauliflower sauce.

Step 3: Toast the Spices

Scatter the garam masala, cumin, coriander, smoked paprika, and a dash of cayenne (if you like it spicy) over the aromatics. Stir, letting the spices toast for 30 seconds. The skillet will bloom with enticing color and scent, setting the stage for your chicken and sauce.

Step 4: Brown the Chicken

Add the chicken pieces to the spice-laced skillet. Cook, stirring every so often, until the chicken is lightly browned on all sides—expect this to take 5-7 minutes. Browning the chicken deepens the flavor and makes every bite irresistible.

Step 5: Simmer in Tomato Sauce

Pour in the tomato sauce and reduce the heat to medium-low. Cover the skillet and allow everything to simmer gently for 10 to 12 minutes, until the chicken is cooked through and deliciously tender. The sauce will absorb all those roasting pan flavors and spices, becoming gorgeously rich.

Step 6: Bring It All Together

Gently stir in your roasted cauliflower, creamy heavy (or coconut) cream, and the unsalted butter. Simmer for just 2 to 3 minutes, long enough for the sauce to develop its signature silky texture. Taste and season generously with salt and black pepper—don’t be shy, seasoning makes all the difference!

Step 7: Garnish and Serve

Sprinkle chopped fresh cilantro over your piping-hot Butter Chicken and Cauliflower. Serve right away with pillowy naan or fluffy steamed rice, ready to soak up that luscious sauce.

How to Serve Butter Chicken and Cauliflower

Garnishes

Piled high in your serving bowl, Butter Chicken and Cauliflower craves a finishing touch. Shower it generously with chopped fresh cilantro—this instantly lifts the dish and cuts through the creamy sauce. For a pop of tanginess, a squeeze of fresh lime or a dollop of plain yogurt is always welcome.

Side Dishes

You can’t go wrong with classic accompaniments like fluffy basmati rice, garlic naan, or warm roti. If you’re after a feast, add crispy papadums, a cucumber raita, or a simple kachumber salad—these cool, crunchy sides are perfect with such a rich main course.

Creative Ways to Present

Elevate your Butter Chicken and Cauliflower by serving it in shallow, wide bowls so the vibrant colors shine. Or, layer it in individual ramekins for dinner parties. For a casual twist, spoon the curry into naan wraps or scoop it onto grain bowls—excellent for meal prep or cozy lunches!

Make Ahead and Storage

Storing Leftovers

Butter Chicken and Cauliflower keeps beautifully in the fridge for up to 3 days. Store it in an airtight container; the flavors develop even further overnight, making leftovers a treat in themselves. Wait to add fresh cilantro until just before serving for the brightest flavor.

Freezing

This dish freezes surprisingly well! Allow the Butter Chicken and Cauliflower to cool completely, then transfer to freezer-safe containers in individual or family-sized portions. It’ll keep for up to 2 months. For best results, thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop over medium heat or in the microwave (loosely covered), stirring occasionally until piping hot. If the sauce thickens too much, whisk in a splash of cream or water to loosen it back up to its original creamy consistency.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! While chicken thighs are more forgiving and stay juicier, chicken breast will work just fine—just be mindful not to overcook so it stays tender.

Is Butter Chicken and Cauliflower spicy?

This version has mild warmth, but you’re in control! For a gentle dish, skip the cayenne pepper. If you love heat, bump up the cayenne or add a pinch of chili powder to taste.

Can I make this dairy-free?

Yes, simply swap the heavy cream for full-fat coconut cream and use a plant-based butter. The result is lush, creamy, and completely dairy-free—still keeping all the soul of classic Butter Chicken and Cauliflower.

What type Main Course

Any plain, unsalted tomato sauce works well; avoid brands loaded with herbs or sugar as it can interfere with the aromatic spices. If you only have chopped tomatoes, blitz them in a blender first for a smooth finish.

Can I prep Butter Chicken and Cauliflower in advance?

Definitely! You can roast the cauliflower and sauté the chicken ahead of time; simply combine everything and finish the sauce when ready to serve. This is also a fantastic dish for meal prepping healthy, flavorful lunches.

Final Thoughts

There’s just something magical about a plate of Butter Chicken and Cauliflower—comforting, approachable, and destined to become a weeknight staple. I hope you’re as excited to try this recipe as I am to share it! With every bite, you’ll taste the warmth and joy that makes this dish such a beloved favorite. Enjoy every creamy, spiced forkful!

Butter Chicken and Cauliflower Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 21 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

A delicious and creamy Indian-inspired dish featuring tender butter chicken with roasted cauliflower in a rich spiced tomato and cream sauce. This flavorful and comforting main course is perfect served over rice or with warm naan.

Ingredients

Scale

For the Roasted Cauliflower:

2 cups cauliflower florets
1 tablespoon vegetable oil
Salt and black pepper to taste

For the Butter Chicken:

1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
1 tablespoon vegetable oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
1 can (14.5 ounces) tomato sauce
1/2 cup heavy cream or coconut cream
2 tablespoons unsalted butter
Salt and black pepper to taste
Chopped fresh cilantro for garnish
Cooked rice or naan for serving

Cook Mode Prevent your screen from going dark

Instructions

Roast the Cauliflower: Preheat the oven to 425°F (220°C). Toss cauliflower with 1 tablespoon oil, salt, and pepper. Roast for 20-25 minutes until golden and tender.
Cook the Chicken: Sauté onion until softened. Add garlic, ginger, and spices. Cook until fragrant. Add chicken and brown. Pour in tomato sauce, simmer until chicken is cooked. Stir in roasted cauliflower, cream, and butter. Simmer until creamy.
Serve: Season with salt and pepper. Garnish with cilantro. Serve with rice or naan.