Good Lifestyle

Surprised to find a tandoorichicken recipe that isKeto-friendly? You like to soder the sauce with basmati rice and a piece of naan - classicKeto no-our-But you will not miss these brand carbohydrates in this interpretation of the classic Indian restaurant. Choppedcauliflower,Garlic, Zest lemon, garam masala, chopped pecans, andcoconut oil Conspires to make the satisfactory base of this Keto dinner dish.

Oh, and chicken. Marinated yoghurt and spices overnight, chicken legs roast to tasty tandoori flavor. And you do not need to invest in a tandoor oven to imitate the traditional result. Just push this oven chicken and get ready for a delicious meal.

Nutrition:984 calories, 73 g of grease (27 g saturated grease), 1,101 mg of sodium, 22 g of carbohydrates (6 g of fibers, 7 g of sugar), 62 g protein

Made 2 servings

Ingredients

1 lemon
2 rear quarters of chicken or 4 chicken legs
1/2 cup of simple whole milk yoghurt
1 tablespoon of grated fresh ginger
3 garlic cloves, minced
1 TBSP plus 1 TSP Garam Masala
1/2 c. Chile powder tea
1 C. Sea salt tea
2 tablespoons of coconut oil or ghee, melted
2 cups of cauliflower cabbage flower
2 c. Chopped pecanes roughly
1 tablespoon of chopped fresh basil

How to do it

1. Season and cook the chicken. Zeste and juicelemon. Place a resealable plastic bag in a large bowl. Add 1/2 teaspoon of lemon zest, 2 tablespoons of lemon juice, theyogurt,Ginger, 2 cloves with garlic, 1 tablespoon of Garam Masala, the pepper powder and 1/2 teaspoon salt at the bag. With a knife, make three oblique bars on chicken pieces; Place the chicken in the bag and seal. (Slashing of chicken legs with a knife will allow all the zest flavors of theMarinade Penetrate the meat.) Massage bag gently to mix. Refrigerate at night, turning the bag over from time to time. Preheat the oven to 400 ° F. Remove the chicken from the marinade (the pieces will always be covered) and place it on one end of a cooking sheet. Roast 15 minutes.

2. Prepare and roast the cauliflower. In a large bowl, combine 1 teaspoon of lemon zest, 1 tablespoon of lemon juice and remaining garlic, garam masala and salt. Stir in coconut oil. Add the cauliflower and stir until well lying. Remove the baked plate from the oven; Add mix of cauliflower to the other end, spreading in a single layer. Roast 30 minutes more or until the chicken is no longer pink inside and that cauliflower is tender and brown around the edges. Add cauliflower pecans for the last 5 minutes of roast time. Remove from the oven and mix the cabbage mixture with the basil. Serve with chicken.

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