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Gluten-Free Tandoori Chicken with Cauliflower Rice recipe by Safe Plated

Gluten-Free Tandoori Chicken with Cauliflower Rice

Tandoori Chicken served with cauliflower rice for a low-carb, gluten-free alternative to traditional rice.

55m4 servings
Contains dairy
450 cal|40g protein|15g carbs|25g fat|5g fiber

Ingredients

  • about 680 g Chicken pieces (legs or thighs)
  • 1 cup Yogurt
  • 2 tbsp Ginger-garlic paste
  • 2 tbsp Tandoori masala
  • 2 tbsp Lemon juice
  • 1 large Cauliflower
  • 2 tbsp Ghee or oil
  • 2 tbsp Cilantro
  • to taste Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

  1. 1Marinate chicken with yogurt, ginger-garlic paste, tandoori masala, lemon juice, and salt for at least 2 hours (or overnight).
  2. 2Preheat oven to about 205°C (200°C).
  3. 3Arrange chicken on a baking sheet and bake for 30-35 minutes, or until cooked through.
  4. 4Meanwhile, rice the cauliflower using a grater or food processor.
  5. 5Heat ghee/oil in a pan and sauté the cauliflower rice for 5-7 minutes until slightly tender.
  6. 6Serve tandoori chicken with cauliflower rice, garnished with cilantro.

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