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.
In a small bowl mix together the yogurt, cucumber, cumin, cilantro, and lemon. Refrigerate until ready to serve.
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.
Serve with cauliflower rice and yogurt raita.
Keto Tandoori Chicken Bowls
Amount Per Serving
Calories 376Calories from Fat 180
% Daily Value*
Saturated Fat 12g75%
Vitamin A 1308IU26%
Vitamin C 59mg72%
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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