Keto Chicken Tikka Biryani

Experience the bold flavors of India with a low-carb twist in this Keto Chicken Tikka Biryani! This reimagined classic combines juicy, marinated chicken tikka with aromatic cauliflower rice, infused with spices like garam masala, cinnamon, and cardamom for an authentic taste. A creamy saffron-almond milk blend elevates the dish with a luxurious richness while keeping it keto-friendly. Perfectly garnished with fresh mint and cilantro, this one-pan wonder is gluten-free, low-carb, and bursting with vibrant flavors, making it an irresistible option for health-conscious food lovers. Ready in just over an hour, it’s the ultimate guilt-free comfort food!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Add the cauliflower rice to the skillet and sauté for 5-7 minutes until it becomes tender.

Step 6

In a small bowl, mix heavy cream, saffron strands, and almond milk. Set aside to infuse.

Step 7

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.

Step 8

Cook the biryani on low heat for 5 minutes, allowing the flavors to meld together.

Step 9

Garnish with chopped cilantro and mint leaves before serving.

Step 10

Serve your Keto Chicken Tikka Biryani hot and enjoy!

Nutrition Facts

Serving size	(1738.4g)

Amount per serving	% Daily Value*
Calories	1902.7

Total Fat 91.6g	0%
Saturated Fat 52.7g	0%
Polyunsaturated Fat 3.0g
Cholesterol 554mg	0%
Sodium 4965.8mg	0%
Total Carbohydrate 99.6g	0%
Dietary Fiber 31.3g	0%
Total Sugars 30.3g
Protein 172.9g	0%

Vitamin D 9.8IU	0%
Calcium 859.5mg	0%
Iron 16.9mg	0%
Potassium 4205.2mg	0%

*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.

Source of Calories

Fat: 43.1%

Protein: 36.1%

Carbs: 20.8%