Low Carb Chicken Tikka Biryani
Experience the bold, aromatic flavors of traditional Indian cuisine with a healthy twist in this Low Carb Chicken Tikka Biryani! This guilt-free dish features tender, spice-marinated chicken cooked to perfection and paired with fragrant cauliflower rice, making it a keto-friendly option that doesn’t skimp on flavor. The warm blend of garam masala, turmeric, cumin, and coriander, combined with golden caramelized onions, saffron-infused milk, and whole spices like cinnamon and cardamom, creates a symphony of irresistible flavors. Garnished with fresh cilantro, mint leaves, and crispy onions, this lighter take on classic biryani is perfect for those looking to enjoy a hearty, wholesome meal while staying low on carbs. Ready in just over an hour, this satisfying one-pot dish is ideal for family dinners or meal prepping. Indulge in the magic of Chicken Tikka Biryani without compromising your health goals!
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Recipe Information
Ingredients
- 500 g Chicken breast
- 150 g Full-fat Greek yogurt
- 1 tbsp Garam masala
- 0.5 tsp Ground turmeric
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Paprika
- 2 tsp Garlic paste
- 2 tsp Ginger paste
- 2 tbsp Lemon juice
- 1 tsp Salt
- 1 large head Cauliflower
- 3 tbsp Clarified butter (ghee)
- 1 large Onion
- 0.25 tsp Saffron
- 3 tbsp Milk
- 2 tbsp Fresh cilantro
- 2 tbsp Fresh mint leaves
- 0.5 tsp Black pepper
- 1 Cinnamon stick
- 4 Green cardamom pods
- 1 Bay leaf
Instructions
Cut the chicken breast into bite-sized pieces. In a bowl, mix Greek yogurt, garam masala, ground turmeric, ground cumin, ground coriander, paprika, garlic paste, ginger paste, lemon juice, and salt.
Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes or up to 2 hours.
While chicken is marinating, prepare the cauliflower rice. Break the cauliflower into florets and pulse in a food processor until you get rice-sized pieces.
In a small bowl, soak saffron strands in warm milk and set aside.
Slice the onions thinly. Heat 2 tbsp of ghee in a large skillet over medium heat. Add the onions and fry until they are caramelized and golden brown. Remove half of the onions and set aside for garnishing.
In the same skillet, add the remaining ghee. Add the cinnamon stick, green cardamom pods, and bay leaf. Fry for a minute until fragrant.
Add the marinated chicken to the skillet and cook for about 10 minutes until the chicken is cooked through and the spices are well blended.
Remove cooked chicken from the skillet and set aside. In the same skillet, add the cauliflower rice and sauté for 5-7 minutes, stirring occasionally.
Add the cooked chicken and saffron milk to the cauliflower rice. Season with black pepper. Mix gently to combine all the ingredients.
Cover the skillet and let it cook on low heat for another 5 minutes, allowing flavors to meld together.
Garnish with reserved caramelized onions, freshly chopped cilantro, and mint leaves. Serve hot.
Nutrition Facts
Calories |
1717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.2 g | 95% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 561 mg | 187% | |
| Sodium | 5917 mg | 257% | |
| Total Carbohydrate | 101.4 g | 37% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 34.1 g | ||
| Protein | 178.2 g | 356% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 666 mg | 51% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 5121 mg | 109% | |
*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.
