Indian-Style Orange Chicken Tikka (Low-Carb)

Ingredients

• 450 g boneless skinless chicken thighs
• 120 g plain full-fat Greek yogurt
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1 tsp garam masala
• 1/2 tsp smoked paprika
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp lime juice
• 180 ml orange juice (fresh or 100% bottled)
• 1 tbsp tamarind paste
• 1 tsp orange zest
• 120 ml chicken stock
• 1 tsp honey(optional)
• 1/4 tsp cayenne pepper
• 2 tbsp fresh cilantro, chopped
• 1 tbsp olive oil

Instructions

1. 1

   Prep (25 minutes): Cut chicken into bite-size pieces. In a bowl, mix yogurt, ginger, garlic, cumin, coriander, turmeric, garam masala, smoked paprika, salt, black pepper, and lime juice. Toss chicken in the marinade until evenly coated.

2. 2

   Cook (30 minutes): Heat olive oil in a large skillet over medium-high heat (or preheat a grill/pan). Cook chicken in batches, searing until browned and cooked through, about 8–10 minutes total per batch. Transfer chicken to a plate.

3. 3

   Make sauce (within the 30 minutes): In the same skillet, add orange juice, tamarind paste, orange zest, chicken stock, and cayenne. Simmer and reduce until glossy and thick enough to coat a spoon, about 8–10 minutes. Stir in honey if using.

4. 4

   Finish: Return chicken to the skillet and toss to coat. Cook 1–2 minutes more to heat through. Turn off heat and stir in cilantro. Serve hot.