Indian Tandoori-Spiced Chicken Tikka Bowls with Poppy Seeds (Low-Carb)

Ingredients

• 1.5 lb boneless skinless chicken thighs
• 1 cup plain Greek yogurt (2%)
• 2 tbsp lemon juice
• 4 cloves garlic
• 1 tbsp fresh ginger
• 2 tsp ground cumin
• 1.5 tsp ground coriander
• 1 tsp smoked paprika
• 1 tsp ground turmeric
• 1 tsp ground garam masala
• 0.5 tsp chili powder
• 1.5 tsp kosher salt
• 0.5 tsp black pepper
• 2 tbsp poppy seeds
• 2 tbsp olive oil
• 2 medium cucumber
• 0.25 cup red onion
• 1 tbsp white vinegar
• 0.25 cup fresh cilantro
• 0.5 cup additional plain Greek yogurt (for serving)(optional)
• 2 wedges lime wedges(optional)

Instructions

1. 1

   Prep (30 minutes total): Cut chicken into 1-inch pieces. In a bowl, mix Greek yogurt, lemon juice, minced garlic, grated ginger, cumin, coriander, smoked paprika, turmeric, garam masala, chili powder, salt, and black pepper. Add chicken and toss until evenly coated. Cover and let marinate while you prep the bowl components (at least 10 minutes; longer is fine).

2. 2

   Cook (25 minutes total): Heat a grill pan or cast-iron skillet over medium-high heat. Thread chicken pieces onto skewers (or cook in batches without skewers). Brush with a little olive oil and char-grill, turning every 2–3 minutes, until deeply browned and cooked through, about 18–22 minutes. (If using thicker pieces, extend by a few minutes.)

3. 3

   Finish: Sprinkle poppy seeds over the hot chicken during the last 1–2 minutes of cooking (or immediately after grilling) so they toast slightly without burning.

4. 4

   Make cucumber salad (during the last 10 minutes of cooking): Thinly slice cucumber and red onion. Toss with vinegar, a pinch of salt, and chopped cilantro. Taste and adjust with a squeeze of lime if desired.

5. 5

   Assemble: Divide cucumber salad among 4 low-carb bowls. Top with tandoori-spiced chicken tikka. Serve with a spoon of additional Greek yogurt and lime wedges if using.