Indian-inspired chicken with raita (Keto)

 

Makes 6 servings

• 1 cup plain yogurt
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon ground coriander
• 1 teaspoon ground ginger
• ½ teaspoon ground tumeric
• ½ teaspoon ground cinnamon
• ½ teaspoon ground cumin
• ¼ teaspoon ground red pepper
• 1 (5-to-6-pounds) chicken, cut into 8 pieces

1. Mix yogurt, garlic, salt, coriander, ginger, tumeric, cinnamon, cumin and red pepper in medium bowl.
2. Place chicken in large resealable food storage bag, add yogurt mixture ; seal bag, turn to coat and marinate in refrigerator 4 to 24 hours, turning occasionally.
3. Preheat broiler ; cover baking sheet with foil.
4. Place chicken on prepared baking sheet, discard marinade ; broil 6 inches from heat source about 30 minutes or until cooked through (165F), turning once.
5. Meanwhile, prepare raita.

Raita

• 2 medium cucumbers (about 1 pound), peeled, seeded and thinly sliced
• ½ cup plain yogurt
• 2 tablespoons chopped fresh cilantro
• 1 clove garlic, minced
• Pinch of salt and black pepper

1. Combine cucumbers, yogurt, cilantro, garlic, salt and pepper in small bowl ; erve with chicken.

Per serving

• 625 calories
• 43g total fat
• 8g carbs
• 7g net carbs
• 1g dietary fiber
• 50g protein

BON APPÉTIT