Keto Chicken Tikka Biryani
Experience the bold and aromatic flavors of traditional Indian cuisine with our Keto Chicken Tikka Biryani—a low-carb twist on a classic favorite! This delectable dish features tender, marinated chicken tikka infused with garam masala, turmeric, and paprika, paired with fragrant cauliflower rice sautéed in a medley of whole spices like cinnamon, cardamom, and cloves. A rich saffron cream mixture adds a luxurious touch, while fresh cilantro and mint leaves provide a burst of freshness. Ready in just over an hour and packed with flavor, this keto-friendly biryani is perfect for satisfying your cravings while keeping your carb count in check. Ideal for weeknight dinners or special occasions, this one-pan wonder is a must-try for low-carb enthusiasts and Indian food lovers alike!
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 120 grams Greek yogurt
- 2 tablespoons Lemon juice
- 2 teaspoons Ginger paste
- 2 teaspoons Garlic paste
- 2 teaspoons Garam masala
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Turmeric powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Coconut oil
- 600 grams Cauliflower rice
- 1 large Onion
- 1 unit Bay leaf
- 1 unit Cinnamon stick
- 3 units Green cardamom pods
- 4 units Cloves
- 0.5 cup Cilantro
- 0.5 cup Mint leaves
- 120 ml Heavy cream
- 0.25 teaspoon Saffron strands
- 2 tablespoons Almond milk
Instructions
Begin by preparing the chicken marinade: In a large bowl, combine Greek yogurt, lemon juice, ginger paste, garlic paste, garam masala, ground cumin, paprika, turmeric powder, salt, and black pepper. Mix thoroughly.
Cut the chicken breast into bite-sized pieces and add them to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
Heat 1 tablespoon of coconut oil in a large nonstick skillet over medium-high heat. Add the marinated chicken pieces and cook them for about 8-10 minutes until browned and cooked through. Set aside.
In the same skillet, add another tablespoon of coconut oil. Slice the onion and add it to the skillet along with the bay leaf, cinnamon stick, cardamom pods, and cloves. Sauté until the onion turns golden brown.
Add the cauliflower rice to the skillet and sauté for 5-7 minutes until it becomes tender.
In a small bowl, mix heavy cream, saffron strands, and almond milk. Set aside to infuse.
Return the cooked chicken to the skillet and gently mix with the cauliflower rice. Add the saffron cream mixture and stir well to combine all ingredients.
Cook the biryani on low heat for 5 minutes, allowing the flavors to meld together.
Garnish with chopped cilantro and mint leaves before serving.
Serve your Keto Chicken Tikka Biryani hot and enjoy!
Nutrition Facts
Calories |
1903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.6 g | 117% | |
| Saturated Fat | 52.7 g | 264% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 554 mg | 185% | |
| Sodium | 4966 mg | 216% | |
| Total Carbohydrate | 99.6 g | 36% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 30.3 g | ||
| Protein | 172.9 g | 346% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 860 mg | 66% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 4205 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
