Keto-Friendly Pakistani Lunch: Spicy Chicken Tikka Salad Bowl with Cauliflower Rice & Mint Raita

Allergens

Dairy (Greek yogurt)

Ingredients

• 400g boneless skinless chicken thighs, cut into 1
• inch cubes
• 1 medium
• sized cauliflower, grated or processed to resemble rice
• 1 cup full
• fat Greek yogurt
• Fresh mint leaves, finely chopped
• 1 small red onion, thinly sliced
• Handful of cherry tomatoes, halved
• 1 cucumber, peeled and diced
• Juice of 1 lime
• 2 tablespoons olive oil
• Spices: garam masala, paprika, ground coriander, ground cumin, turmeric, salt, black pepper, cayenne pepper
• Fresh cilantro for garnish

Instructions

1. a. Prepare the spicy chicken tikka marinade by combining all the spices in a small bowl and mixing well. Rub this mixture onto the chicken cubes, ensuring even coverage. Let it marinate for at least 30 minutes or up to overnight in the refrigerator. b. Preheat your oven to 425°F (220°C). Arrange the marinated chicken on a lined baking sheet and bake for 18 20 minutes until cooked through and slightly charred, turning once during cooking. Remove from the oven and let it rest. c. Prepare the mint raita by combining Greek yogurt with finely chopped mint leaves in a small bowl. Add lime juice, salt, and black pepper to taste, and mix well. Cover and refrigerate until ready to serve. d. Heat olive oil in a large pan over medium heat. Sauté the grated cauliflower rice for 5 7 minutes or until tender and golden brown. Season with salt and pepper, then set aside to cool slightly. e. To assemble the salad bowl, start with a base of cauliflower rice, followed by a layer of spicy chicken tikka, cherry tomatoes, red onion slices, and diced cucumber. Drizzle with mint raita and garnish with fresh cilantro leaves.

Chef’s Insight

The key to this dish is marinating the chicken properly and allowing it to absorb the flavors before cooking.

Notes

Adjust the spice level to your preference by adding more or less cayenne pepper.