Paleo Chicken Tikka Biryani

Experience the rich, aromatic flavors of traditional Indian cuisine with a healthy twist in this Paleo Chicken Tikka Biryani. Perfect for those following a paleo diet or simply seeking a lighter alternative, this recipe swaps out rice for nutrient-packed cauliflower rice while preserving the bold, spice-infused essence of classic biryani. Tender chicken bites are marinated in a flavorful blend of coconut milk, warm spices like garam masala and turmeric, and fresh herbs, then cooked to perfection in ghee for that authentic touch. Finished with a sprinkle of fresh cilantro and crunchy almonds, this one-pot meal delivers a mouthwatering harmony of textures and tastes. Quick to prepare and naturally gluten-free, this paleo-friendly masterpiece is a satisfying dinner option that’s as wholesome as it is delicious.

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 500 grams Chicken breast
• 200 ml Coconut milk
• 1 large head Cauliflower
• 3 tablespoons Ghee
• 1 medium Onion
• 4 Garlic cloves
• 1 inch piece Fresh ginger
• 2 tablespoons Tomato paste
• 2 tablespoons Lemon juice
• 2 teaspoons Cumin powder
• 1 teaspoon Coriander powder
• 1 teaspoon Garam masala
• 1 teaspoon Paprika
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Fresh cilantro
• 0.25 cup Almonds

Directions

Step 1

Cut the chicken breast into bite-sized pieces and set aside.

Step 2

In a large mixing bowl, combine coconut milk, lemon juice, garlic (minced), ginger (grated), tomato paste, cumin powder, coriander powder, garam masala, paprika, turmeric powder, salt, and black pepper. Whisk well to create the marinade.

Step 3

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 for deeper flavor.

Step 4

While the chicken is marinating, prepare the cauliflower rice. Remove the leaves and core from the cauliflower and cut it into florets. Use a food processor to pulse the cauliflower until it resembles grains of rice. Set aside.

Step 5

Finely chop the onion. Heat 1 tablespoon of ghee in a large skillet over medium heat. Add the onions and sauté until they become translucent.

Step 6

Once the chicken is marinated, heat 2 tablespoons of ghee in a large, heavy-bottomed pot over medium-high heat. Add the marinated chicken, including all the marinade, and cook for about 10 minutes, stirring occasionally, until the chicken is cooked through and the marinade reduces slightly.

Step 7

Add the pre-cooked onions to the pot with the chicken. Stir until well combined.

Step 8

Add the cauliflower rice to the pot and mix well with the chicken mixture. Reduce the heat to low, cover, and let it simmer for 10-15 minutes, allowing the flavors to blend and the cauliflower to cook through.

Step 9

Chop the fresh cilantro and almonds for garnish.

Step 10

Once cooked, remove the pot from heat. Garnish with chopped cilantro and almonds before serving.

Step 11

Serve hot and enjoy your delicious Paleo Chicken Tikka Biryani!

Nutrition Facts

Serving size	(1841.3g)

Amount per serving	% Daily Value*
Calories	1775.9

Total Fat 82.9g	0%
Saturated Fat 34.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 550mg	0%
Sodium 5293.5mg	0%
Total Carbohydrate 102.8g	0%
Dietary Fiber 29.3g	0%
Total Sugars 43.5g
Protein 169.6g	0%

Vitamin D 0IU	0%
Calcium 507.5mg	0%
Iron 15.4mg	0%
Potassium 5074.8mg	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: 40.6%

Protein: 37.0%

Carbs: 22.4%