Spice up your keto meals with this Tandoori Chicken Bowl! Juicy, marinated chicken paired with cauliflower rice for a flavorful, satisfying dish.
🍴 Prep Time: 20 minutes 🔥 Cooking Time: 20 minutes ⏱️ Total Time: 40 minutes 🌟 Difficulty Level: Easy 🍪 Recipe Makes: 4 Servings
☐ 1.5 pounds boneless skinless chicken thighs ☐ 1 tablespoon paprika ☐ 1 tablespoon garam masala ☐ ½ tablespoon ground turmeric ☐ 1 teaspoon garlic powder or 2 minced garlic cloves ☐ 1 teaspoon cayenne pepper powder ☐ 1 teaspoon ground ginger ☐ 1 teaspoon salt ☐ 3 tablespoons coconut oil, melted and divided ☐ 1 red onion, quartered ☐ 3 jalapeños, halved ☐ ½ cup unsweetened plain yogurt (made from whole milk) ☐ 1 small cucumber, seeded and small diced ☐ ½ teaspoon ground cumin ☐ 1 tablespoon minced fresh cilantro ☐ 1 teaspoon lemon ☐ 12 ounces cauliflower rice for serving
1. Place the chicken thighs in a large container with 2 tablespoons melted coconut oil and the first 7 spices, toss to combine and set aside. 2. In a small bowl mix together the yogurt, cucumber, cumin, cilantro, and lemon. Refrigerate until ready to serve. 3. Heat a large cast iron skillet over high heat with the remaining coconut oil. Place the chicken, onion, and jalapeño in the skillet and cook 20 minutes flipping once or twice to allow a nice even char to form. 4. Serve with cauliflower rice and yogurt raita.
Marinate the chicken for at least 2 hours, or overnight, for tender, flavorful meat. Use a zip-top bag or airtight container, flipping occasionally to evenly coat the chicken.