Indian-Spiced Orange Chicken (Low-Carb Garam Masala Glaze)

Ingredients

• 1 lb boneless skinless chicken thighs
• 3/4 cup orange juice (fresh or bottled, no pulp)
• 1 tbsp orange zest
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/3 cup plain Greek yogurt (2% or whole)
• 2 tbsp olive oil
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes(optional)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp low-sugar sweetener (erythritol or monk fruit blend)
• 1/2 cup unsalted chicken broth
• 1 tbsp apple cider vinegar
• 2 tbsp fresh cilantro, chopped(optional)

Instructions

1. 1

   Prep (25 minutes): Cut chicken into bite-size pieces. Pat dry. In a bowl, mix yogurt, half the garam masala, cumin, coriander, turmeric, cinnamon, smoked paprika, salt, and black pepper. Toss chicken in the yogurt-spice mixture; set aside while you zest and juice the orange, mince garlic, and grate ginger.

2. 2

   Sear (10 minutes): Heat olive oil in a large skillet or sauté pan over medium-high heat. Add chicken in a single layer (work in batches if needed). Sear 2–3 minutes per side until browned; remove to a plate.

3. 3

   Simmer sauce (15 minutes): In the same pan, reduce heat to medium. Add garlic and ginger and cook 30–60 seconds until fragrant. Pour in orange juice, broth, and apple cider vinegar. Stir in the low-sugar sweetener and remaining garam masala. Simmer 8–10 minutes, stirring, until slightly reduced.

4. 4

   Finish glaze (10 minutes): Return chicken and any juices to the pan. Simmer 5–7 minutes, stirring occasionally, until chicken is cooked through and the sauce coats the back of a spoon. Stir in orange zest at the end. Taste and adjust salt/pepper; optionally add red pepper flakes.

5. 5

   Serve (0 minutes additional): Plate and garnish with cilantro if using. Serve hot with low-carb sides (e.g., cauliflower rice or sautéed greens).