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Low Carb Indian Spiced Chicken

Indian spiced chicken is a yummy low carb dinner.

I made this when I prepped a lot of meals for my freezer. It is so easy, it’s one of my dump recipes. We love Indian food. I used to make an Indian inspired dish every other week. I would make my own naan or roti. My family loved it. It was definitely time intensive when I would make these but it was worth it. We went out and ate at an Indian restaurant one time. Our bill was almost $100 so I had to learn to make the foods at home.

This Indian Spiced Chicken is low carb and filled the void of Indian food in my life.

I love a good curry but sometimes I want something a little different. This is perfect. If you want to make this and put it in your freezer don’t add the peas or the non-fat Greek yogurt. You can add the diced tomatoes to the freezer bag or wait until the day you cook it. You can use canned coconut milk in place of the yogurt and it will be a good s for trim healthy mama. If you make it as written, you can make it any fuel you want. A nice s side would be a low carb flat bread. For an e thm meal, serve with some brown rice. A nice basmati brown rice would be nice.

Peas or no peas?

My hubby is not a fan of peas at all. If there are a few in the recipe, he can handle it. If it’s more than a few, he won’t eat it. I cooked this without the peas and added the peas after I made his bowl. He went back for seconds and was upset that I had put the peas in the pot. He ended up eating a little more anyway! There were no leftovers, everyone loved it. You can cook this in the oven, instant pot, crockpot or even grill it. You won’t have the sauce if you grill the chicken but it would add some nice flavor. The sauce is really good and works great with the low carb flat bread or the rice. Yum!

Low Carb Indian Spiced Chicken


  • 2 Lb Chicken Breasts
  • 2 T Lemon Juice
  • 1-2 T Avocado or Olive Oil
  • 1/2 T Paprika
  • 1 t Salt
  • Few Shakes Cayenne
  • 1/2 T Turmeric
  • 1 t Cumin
  • 1/2 T Coriander
  • 1 Med Diced Onion
  • 14.5 oz Petit Diced Tomatoes
  • 15 oz Canned Green Peas, Drained
  • 3/4 C Non-fat Greek yogurt


  • In a baggie place everything except the chicken and the last 2 ingredients. Squish everything around and add the chicken. Coat the chicken with the sauce. You can freeze at this point or cook with your preferred method. If you area cooking now, add the tomatoes to your pot or dish.
  • I cooked mine in the instant pot. I added the tomatoes and cooked for 10 minutes, manual high. Allow to naturally release for about 8-10 minutes. Shred the chicken if desired, Stir in the peas and non-fat Greek yogurt or coconut milk.
  • If you want to cook in your crockpot, follow the instructions above but cook on low for 5-7 hours or high 3-4 hours. You can bake in a baking dish at 350 degrees for 30-40 minutes. This will depend on how thick the breasts are.

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