Keto Tandoori Chicken
Elevate your low-carb lifestyle with this flavorful Keto Tandoori Chicken recipe—a mouthwatering fusion of rich spices and tender, juicy chicken thighs. Perfectly marinated in a vibrant blend of full-fat Greek yogurt, fresh lemon juice, garlic, ginger, and aromatic Indian spices like garam masala, cumin, and turmeric, the dish delivers bold, authentic tandoori flavors while staying true to keto guidelines. After hours of marination, the chicken is oven-roasted to golden perfection, with optional broiling for that signature charred finish. Ready in just under an hour, this easy yet impressive meal is ideal for weeknight dinners or special gatherings. Serve with roasted vegetables or a crisp green salad for a wholesome and satisfying keto-friendly feast.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 120 grams Full-fat plain Greek yogurt (unsweetened)
- 2 tablespoons Fresh lemon juice
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Fresh cilantro (for garnish)
Instructions
In a large mixing bowl, combine the Greek yogurt, lemon juice, minced garlic, grated ginger, ground cumin, ground coriander, garam masala, ground turmeric, smoked paprika, cayenne pepper, salt, and black pepper. Mix well to form a smooth marinade.
Using a sharp knife, make a few shallow slits on the chicken thighs. This will help the marinade penetrate the meat for more flavor.
Add the chicken thighs to the bowl with the marinade. Toss until all the pieces are well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
When ready to cook, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Remove the chicken from the refrigerator and place the pieces on the prepared baking sheet. Drizzle the olive oil over the chicken to help it crisp up during cooking.
Bake the chicken in the preheated oven for 35-40 minutes, or until the internal temperature of the thickest part of the meat reaches 165°F (74°C) and the skin is golden brown.
Optional: For extra char, place the chicken under the broiler for 2-3 minutes at the end of cooking, keeping a close eye to avoid burning.
Remove the chicken from the oven and let it rest for 5 minutes. Garnish with freshly chopped cilantro before serving.
Serve hot with a side of roasted vegetables or a fresh green salad for a complete keto-friendly meal.
Nutrition Facts
Calories |
2324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.5 g | 228% | |
| Saturated Fat | 49.8 g | 249% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 753 mg | 251% | |
| Sodium | 3152 mg | 137% | |
| Total Carbohydrate | 19.0 g | 7% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 4.8 g | ||
| Protein | 171.9 g | 344% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 299 mg | 23% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2136 mg | 45% | |
*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.
