Low Carb Chicken Tikka Biryani

Delight your taste buds with our Low Carb Chicken Tikka Biryani, a guilt-free twist on the classic Indian comfort dish. Succulent, yogurt-marinated chicken tikka is perfectly seasoned with aromatic spices like garam masala, turmeric, and cumin, then paired with tender, cauliflower-based "rice" for a nutritious, low-carb alternative to traditional biryani. Infused with saffron milk and layered with caramelized onions, cinnamon, and cardamom, this recipe delivers all the rich, authentic flavors without the carbs. Topped with fresh cilantro and mint, it's a visually stunning, one-pan meal perfect for healthy weeknight dinners or special occasions. Ready in just 70 minutes, this keto-friendly masterpiece is sure to satisfy your biryani cravings while keeping you on track.

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

In a small bowl, soak saffron strands in warm milk and set aside.

Step 5

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.

Step 6

In the same skillet, add the remaining ghee. Add the cinnamon stick, green cardamom pods, and bay leaf. Fry for a minute until fragrant.

Step 7

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.

Step 8

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.

Step 9

Add the cooked chicken and saffron milk to the cauliflower rice. Season with black pepper. Mix gently to combine all the ingredients.

Step 10

Cover the skillet and let it cook on low heat for another 5 minutes, allowing flavors to meld together.

Step 11

Garnish with reserved caramelized onions, freshly chopped cilantro, and mint leaves. Serve hot.

Nutrition Facts

Serving size	(1833.7g)

Amount per serving	% Daily Value*
Calories	1717.4

Total Fat 74.2g	0%
Saturated Fat 37.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 561.4mg	0%
Sodium 5916.9mg	0%
Total Carbohydrate 101.4g	0%
Dietary Fiber 29.9g	0%
Total Sugars 34.1g
Protein 178.2g	0%

Vitamin D 19.5IU	0%
Calcium 666.1mg	0%
Iron 16.4mg	0%
Potassium 5121.3mg	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: 37.4%

Protein: 39.9%

Carbs: 22.7%