Easiest ever high protein, low carb Chicken Tikka bites made a delicious but exotic version of humdrum chicken, one that the whole family is bound to love. 

Yields: 4

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1 pounds chicken thighs (or breast, boneless skinless, cut into bite size cubes)

½ cup Full-Fat Greek Yogurt

4 cloves Minced Garlic (minced)

2 teaspoons Minced Ginger (minced)

¼ cup Cilantro (chopped)

1 teaspoon Kosher Salt

1 teaspoon Garam Masala

½ teaspoons Turmeric

½ teaspoons Ground Cumin

½ teaspoons Ground Coriander

½ teaspoons Smoked Paprika

¼ teaspoons Cayenne Pepper

2 tablespoon Ghee

1 Lemon (juiced)

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1. Mix together chicken, yogurt, garlic, ginger, cilantro, salt, garam masala, cayenne, cumin, coriander, paprika, and let the chicken marinate for an hour or up to 24 hours. If you're using chicken breast, give it at least an hour for the yogurt to marinate the chicken

2. When you're ready to cook this, heat a skillet, and when it's hot, add two tablespoons of ghee. You want a skillet that's large enough to let your chicken rest in a single layer across the pan, or be ready to cook it in batches. You want to quick cook this at high heat, frying in the ghee, not braise this.

3. Carefully place the chicken in the skillet, and after 3-4 minutes, using tongs, turn the pieces to sear the other side. Once both sides are seared, you can reduce the heat a little to finish cooking the pieces, but all in all, you're looking at about 10 mins at most in the skillet, especially if you cut into bite-sized pieces as instructed

4. Spritz the lemon juice across all the chicken right before serving.

5. If you're trying to avoid fat, you can cook this in an air-fryer at 400F for 12 minutes, turning half way through. They're a little dryer than the skillet method but the meat is still tender due to the yogurt marinade.

6. Spritz the lemon juice across all the chicken right before serving.