Creamy Tandoori Chicken

These flavors are so exotic and deep, that it seems impossible to believe you can make this at home and still be sticking to your macros! David and I really enjoy Indian food, so we enjoy that we can have Indian while on keto.

Ingredients:

10 oz chicken strips

0.75 tsp equal parts garama masala (see below) and curry powder

0.5 Tandoori yogurt sauce (see below)

1 oz cream cheese

1.5 cups cauliflower “rice”

1 oz roasted red peppers

0.25 cup dry-roasted cashews

Instructions:

1. Roughly chop cashes.

2. Pat chicken strips dry with a paper towel. Place in medium bowl. Season with garam masala & yellow curry, 0.25 tsp salt and a pinch of pepper. Drizzle with 1 tbsp of olive oil. Stir evenly to coat.

3. Heat 1 tbsp of olive oil in a pan over medium-high heat. Add cauliflower rice and cashews. Season with 0.25 tsp of salt and pinch of pepper. Stir to combine and cook, stirring frequently for 4-5 minutes until cauliflower is tender.

4. Add roasted red peppers and 0.25 cup water. Cook 2-3 minutes or until cauliflower tender and liquid cooked off. Remove from heat.

5. Heat 1.5 tbsp of olive oil in a large pan over medium-high heat. Add chicken and cook for 3-4 min until chicken is mostly cooked and lightly browned, stirring occasionally.

6. Reduce heat to low. Add cream cheese and 2 tbsp of water. Stir until fully incorporated. Cook for 1-2 minutes.

7. Add tandoori yogurt sauce to pan. Salt and pepper to taste. Stir to combine.

8. Divide cauliflower rice between plates and then top with creamy tandoor chicken.

The above recipe cooks for 2 servings.

GARAMA MASALA:

Mix together the following:

1 tbsp ground cumin

1.5 tsp ground coriander

1.5 tsp ground cardamom

1.5 tsp ground black pepper

1 tsp ground cinnamon

0.5 tsp ground cloves

0.5 tsp ground nutmeg

TANDOORI YOGURT SAUCE:

Ingredients

1 tbsp olive oil

2 tsp paprika

1 tsp ground cumin

0.5 tsp ground turmeric

1 cup 2% plain Greek yogurt

2 tsp grated, peeled fresh ginger

0.5 tsp salt

1 minced small garlic clove

Instructions:

Heat olive oil in a small skillet over medium. Add paprika, ground cumin, and ground turmeric. Stir often until fragrant (about 30sec). Combine oil mixture and the yogurt in a bowl. Stir in the ginger, salt, and garlic.

MACRO INFO:

600 Calories, 42g Fat, 13g Net Carbs, 43g Protein