Winter Fave: Gut Friendly + Hormone Balancing Butter Chicken with Cauliflower rice

Posted by Riannon Page on

Winter calls for warm, cozy, and delicious meals, and to us butter chicken is the perfect meal!

Traditionally butter chicken is loaded with dairy, which sensitive tummies cannot always handle. That’s why we love this recipe as it's completely dairy-free and full of gut-friendly ingredients that are much easier to digest and won’t leave you with those uncomfortable symptoms.

We also love this recipe as it is incredibly beneficial for our hormonal health too. It is loaded with B vitamins, Vitamin C, zinc, and magnesium which work to balance our sex hormones including estrogen and progesterone. The warming spices like cumin, turmeric and ginger also help to optimise digestion, reduce inflammation, promote liver detoxification, and promote hormonal balance and fertility. The added goodness of healthy fats including coconut milk, yogurt and ghee will also help to keep you feel fuller longer, balance your blood sugar, and help to produce your beautiful sex hormones.

This cozy + comforting dish is a crowd favourite and can used for the whole family! Plus, it's great for leftovers the next day. 


  • 1kg of organic or free-range chicken thigh or breast, cubed
  • ½ cup coconut yogurt
  • 4 cloves of minced garlic
  • 2 tablespoon fresh grated ginger
  • 2 tablespoon garam masala
  • 2 teaspoon cumin
  • 2 teaspoon sea salt
  • 1 teaspoon turmeric
  • Black pepper to taste
  • 5 tablespoons of grass-fed ghee
  • ½ cup organic tomato paste
  • 2 cups bone broth
  • ½ cup coriander chopped
  • 4 cups cauliflower rice


  1. Cut chicken into bite size cubes, then toss in a bowl with coconut yogurt, 2 cloves minced garlic, 1 tbsp grated ginger, 1 tbsp garam masala, 1 tsp cumin, 1 tsp sea salt, ½ tsp turmeric and black pepper. Ensure chicken is evenly coated. Marinate for a minimum of 10-15 minutes (24 hours for more robust flavour).
  2. Once chicken is marinated, heat 2 tbsp of grass-fed ghee in a large saucepan on medium to high heat. Add the chicken and sear on both sides until brown (approx.. 2 minutes). Add more ghee if chicken is sticking to pan.
  3. Remove chicken once seared, set aside on plate. On medium heat, add in 2 tbsp of grass-fed butter to pan, along with chopped onion. Cook until softened.
  4. Next add in 2 minced cloves of garlic, 1 tbsp grated ginger, 1 tbsp garam masala, 1 tsp cumin, 1 tsp sea salt, ½ teaspoon turmeric and black pepper to taste. Cook until fragrant, about 2-3 minutes. Add tomato paste and cook another 2-3 minutes.
  5. Turn heat to high and add in 2 cups of bone broth water and 1 can of coconut milk. Stir to combine until boiling, then reduce to a simmer, cooking for 5-10 minutes or until sauce thickens.
  6. Add back in seared chicken to the pan and continue to simmer an additional 5-10 minutes, until chicken is fully cooked through.
  7. While chicken is cooking, add another tbsp grass-fed ghee in a separate pan over medium heat and add cauliflower rice, sea salt + pepper to the pan, cooking 5-10 minutes or until cauliflower rice has softened and cooked through.
  8. When everything is done cooking, remove from heat. Add a generous helping of cauliflower rice to a bowl or plate, then layer with the butter chicken and sauce. Top with fresh coriander.

(Serves 4-6 people)

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