Keto Chicken Tandoori
Elevate your keto dining experience with this bold and flavorful Keto Chicken Tandoori recipe, a low-carb twist on the classic Indian favorite. Juicy chicken thighs are marinated in a rich blend of full-fat Greek yogurt, fresh lemon juice, aromatic ginger and garlic, and a medley of warm, fragrant spices like garam masala, cumin, coriander, and turmeric. After soaking up the vibrant marinade, the chicken is oven-roasted to perfection, delivering tender, succulent meat with a slightly charred, smoky finish. Garnished with fresh cilantro, this dish pairs effortlessly with a crisp salad or roasted low-carb vegetables, making it ideal for both weeknight dinners and special occasions. Packed with protein and bursting with flavor, this keto-friendly recipe is an absolute must-try for spice lovers and health-conscious foodies alike!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs
- 1 cup Full-fat Greek yogurt
- 2 tablespoons Lemon juice
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic paste
- 2 teaspoons Garam masala
- 2 teaspoons Cumin powder
- 2 teaspoons Coriander powder
- 1 teaspoon Paprika
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Fresh cilantro
Instructions
In a large mixing bowl, combine Greek yogurt, lemon juice, ginger paste, garlic paste, garam masala, cumin powder, coriander powder, paprika, turmeric powder, red chili powder, salt, and black pepper.
Mix well until all the spices are well incorporated with the yogurt.
Make shallow cuts in the chicken thighs to allow the marinade to penetrate deeply.
Add the chicken thighs to the marinade, ensuring that all pieces are thoroughly coated.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to deepen.
Preheat the oven to 400°F (200°C).
Line a baking sheet with aluminum foil and brush it with olive oil to prevent sticking.
Place the marinated chicken thighs on the baking sheet and brush them with olive oil.
Bake in the preheated oven for 25-30 minutes, flipping once halfway through the cooking time, until the chicken is cooked through and has a slightly charred appearance.
Once cooked, remove from the oven and let the chicken rest for a few minutes.
Garnish the chicken with freshly chopped cilantro before serving.
Enjoy this Keto Chicken Tandoori with a side of low-carb vegetables or a refreshing salad.
Nutrition Facts
Calories |
2518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.3 g | 181% | |
| Saturated Fat | 40.4 g | 202% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 875 mg | 292% | |
| Sodium | 4112 mg | 179% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 9.2 g | ||
| Protein | 260.2 g | 520% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 463 mg | 36% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 3145 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
