
Gluten-Free Tandoori Chicken with Cauliflower Rice
Tandoori Chicken served with cauliflower rice for a low-carb, gluten-free alternative to traditional rice.
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
- 1Marinate chicken with yogurt, ginger-garlic paste, tandoori masala, lemon juice, and salt for at least 2 hours (or overnight).
- 2Preheat oven to about 205°C (200°C).
- 3Arrange chicken on a baking sheet and bake for 30-35 minutes, or until cooked through.
- 4Meanwhile, rice the cauliflower using a grater or food processor.
- 5Heat ghee/oil in a pan and sauté the cauliflower rice for 5-7 minutes until slightly tender.
- 6Serve tandoori chicken with cauliflower rice, garnished with cilantro.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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