Whole30 Tandoori Chicken | The Organic Kitchen Blog and Tutorials

Get ready to open the spice cabinet because these Tandoori Chicken Skewers with Mango Chutney 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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The Chicken and Mango Chutney:

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! We are going to top that flavorful chicken with simple mango chutney. Again, don’t be intimidated! Mango chutney requires nothing more than dicing mango and red onion, and chopping cilantro. It’s so easy and adds loads of flavor and gorgeous color!

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. 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 Recipe: Tandoori Chicken Skewers with Mango Chutney and Cauliflower Rice (Paleo-Whole30)

Tips and what you’ll need: as always you’ll need a good knife.

A paleo/whole 30 version of Chicken Tandoori Skewers! Served with a mango chutney atop cauliflower rice. This recipe is a family favorite!

Course:

dinner

Cuisine:

Indian

Keyword:

easy dinner recipe, Paleo, Whole30 recipe

Servings: 4 servings

Author: Linda Spiker

For Chicken:

• 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

Mango Chutney:

• 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
• 1
  tablespoon
  chopped cilantro
  plus more for garnish if desired
• 3
  springs fresh mint
  chopped

Cauliflower Rice:

• 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

For Chicken:

1. Dice chicken and set aside

2. 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.

3. When ready to cook, place chicken on skewers (discard extra marinade)

4. Clean and spray grill, preheat grill to 375 degrees

5. 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:

1. Peel and dice mango and onion, toss with chopped cilantro and mint, drizzle with juice from half a lime (cut the other half into wedges) and set aside

2. Place olive oil in a pan and place on medium heat

3. When olive oil is hot but not smoking add cauliflower rice

4. Cook for 6 minutes, stirring frequently

5. Sprinkle with sea salt and pepper

6. Plate cauliflower rice, top with chicken, then mango chutney. Garnish with lime wedges

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