Keto Indian Tikka Chicken
3.3g
Net Carbs
32.6g
Protein
10.6g
Fat
0.7g
Fiber
243
Calories
Ingredients:
- 1/2 ounce Ginger
- 1/2 ounce Cilantro (Coriander)
- 1 tablespoon Extra Virgin Olive Oil
- 1/4 teaspoon Black Pepper
- 1 cup Greek Yogurt - Plain (Container)
- 24 ounce raw (yield after cooking, bone removed) Chicken Breast
- 2 teaspoons Chili Powder
- 1 tablespoon Peppermint, fresh
- 1/2 teaspoon Salt
Directions:
- In shallow bowl combine yogurt, minced ginger, chopped cilantro, chili powder, coriander and 1 tsp freshly chopped mint and mix well. Add chicken, cover, and marinate refrigerated for between 4 hours and overnight. About 1 hour before cooking, remove chicken from refrigerator and bring to room temperature.
- Soak 4-6 thin wooden or bamboo skewers in water. Heat oven to 375°F. Thread chicken on skewers, place on a baking sheet and drizzle with oil. Sprinkle with salt. Bake 30 minutes, turning once halfway through cooking time, until golden brown and cooked through.
- Sprinkle with chopped cilantro and garnish with the extra mint and a squeeze of lime (optional).
