Get ready to open the spice cabinet because Tandoori Chicken Skewers with Mango Chutney and Cauliflower Rice are on the menu this week! Easy, flavorful and Paleo-Whole30 friendly. You’re going to want to make them over and over.
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Are you intimidated by the thought of making Indian food? Yeah, me too, until I tried it and realized it’s actually very easy! Trust me, if I can do it, you can do it. Traditional Tandoori Chicken is marinated in yogurt and spices, which make it very tender. For this Paleo/Whole 30 version I use dairy free coconut yogurt. You can marinate for as little as 30 minutes or overnight. The longer you marinate the more tender your chicken will be!
The Cauliflower “Rice”: Buy it Prepped or Make It Yourself!
Cauliflower rice is a great replacement for traditional white rice. You can make it yourself by placing cauliflower florets into a food processor and pulsing, or simply chop cauliflower finely with a knife. That said many stores sell cauliflower rice already prepared now. If you aren’t sure, ask! I am all about making life easier as long as quality isn’t compromised. I find the store bought cauliflower rice is just as good as doing it yourself.
The Mango Chutney:
Again, don’t be intimidated, mango chutney requires nothing more than dicing mango and red onion, and chopping cilantro. So easy, and adds loads of flavor and gorgeous color!
The “Naan” Bread for My Paleo Peeps!
Traditionally, Indian food is often served with naan bread. I love it, but I don’t love the gluten or carbs. Luckily I found a great alternative! Cali’flour Pizza Crust works amazingly well in place of naan and just take a look at the label below to see why I am so happy. Yup, only 60 calories and 1 net carb per serving! (If you want to buy Cali’flour Foods Pizza Crusts use the discount code theorganickitchen at check out to receive 10% off orders over $50)
Just wrap your tandoori chicken, chutney and rice in a cooked Cali’flour Pizza Crust and voila! No need for naan…and you’ll never miss the bread because this Cali’flour Pizza Crust is just as lovely, satisfying and delicious. Use the discount code theorganickitchen at check out to receive 10% off orders over $50)
The Recipe: Tandoori Chicken Skewers with Mango Chutney and Cauliflower Rice (Paleo-Whole30)
Tandoori Chicken Skewers with Mango Chutney and Cauliflower Rice (Paleo-Whole30)
Yield 4 servings
A paleo/whole 30 version of Chicken Tandoori Skewers! Served with a mango chutney atop cauliflower rice with the option of grain free naan, this recipe is a family favorite!
3 large boneless, skinless chicken breasts, cut into 1 1/2" cubes
1 1/2 cups yogurt (I use coconut yogurt to keep this recipe dairy free)
2 Tablespoons curry powder
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon cayenne
1 teaspoon garlic powder
juice and zest of one small lemon
1 large ripe mango, peeled and diced
1/4 cup red onion, finely diced
juice of half a lime (use the other half for garnish)
2 tablespoons chopped cilantro, plus more for garnish if desired
6 cups 'riced' cauliflower (store bought or see instructions in blog post for making your own)
2 tablespoons olive oil
sea salt and pepper to taste
If serving with Cauliflower Naan preheat oven and cook crust to package instructions
Dice chicken and set aside
In a bowl mix yogurt, spices, and lemon juice/zest, add diced chicken, cover and place in fridge for at least 30 minutes or overnight. The longer you marinate the more tender the chicken will be.
When ready to cook, place chicken on skewers (discard extra marinade)
Clean and spray grill, preheat grill to 375 degrees
When grill is hot, add chicken skewers and cook for 18 minutes, turning every 4-5 minutes
While skewers cook, prep chutney make cauliflower rice:
Peel and dice mango and onion, toss with chopped cilantro, drizzle with juice from half a lime (cut the other half into wedges) and set aside
Place olive oil in a pan and place on medium heat
When olive oil is hot but not smoking add cauliflower rice
Cook for 6 minutes, stirring frequently
Sprinkle with sea salt and pepper
Plate cauliflower rice, top with chicken, then mango chutney. If using naan: cut into triangles and serve hot. Garnish with lime wedges
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