Easy Tandoori Chicken (Keto, Low-Carb, and Gluten Free)

Easy Tandoori Chicken

A great recipe if you keep shredded chicken as a staple in your house. It's quick, as you only have to make the sauce and add the pre-cooked chicken at the end. The dish comes out to 2.8g net carbs per serving. The picture shows the chicken served with turmeric cauliflower rice, cilantro and sour cream (plain yogurt would work well also).

Makes 4 servings.

1 lb shredded chicken (cooked)
3/4 can coconut milk
1 tsp sea salt
1 tsp smoked paprika
1 tsp red chili powder
1 tsp garam masala
1 tsp cumin
1 tsp turmeric root powder
1/2 tsp garlic powder
fresh ground black pepper

  1.  Add coconut milk to large frying pan and heat up on medium low until coconut fat is melted.
  2. Add sea salt, smoked paprika, red chili powder, garam masala, cumin, turmeric,  and garlic powder.
  3. Mix well, ensuring that spices are well blended. Add pepper to taste.
  4. Add chicken and let simmer on the medium low setting until warm. Serve when ready, or cover and simmer on low until ready to serve.  


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