Keto Tandoori Chicken Thigh
Elevate your low-carb meals with this mouthwatering Keto Tandoori Chicken Thigh recipe, a bold and flavorful twist on the classic Indian dish! Perfectly tender and juicy chicken thighs are marinated in a creamy blend of full-fat Greek yogurt, garlic, ginger, and an aromatic spice mix featuring paprika, cumin, garam masala, and turmeric for an authentic tandoori taste. This dish is oven-baked for effortless preparation and finished with a quick broil for a deliciously charred effect. Garnished with fresh cilantro and served alongside lemon wedges, these keto-friendly chicken thighs are ideal for pairing with a crisp salad or roasted veggies. Quick to prepare, yet packed with complex flavors, this dish will quickly become a favorite in your meal rotation—ideal for those following a ketogenic lifestyle or anyone craving vibrant, spice-infused cuisine.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs
- 1 cup Full-fat Greek yogurt (unsweetened)
- 2 tablespoons Lemon juice
- 4 cloves Garlic (minced)
- 2 teaspoons Ginger (grated)
- 2 teaspoons Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoons Ground turmeric
- 0.5 teaspoons Cayenne pepper
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Olive oil (or avocado oil)
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 4 pieces Lemon wedges (for serving)
Instructions
In a large mixing bowl, combine the Greek yogurt, lemon juice, minced garlic, grated ginger, paprika, ground cumin, ground coriander, ground turmeric, cayenne pepper, garam masala, and salt to form a smooth marinade.
Using a sharp knife, score the chicken thighs by making 2-3 shallow cuts on each piece. This allows the marinade to penetrate deeper.
Add the chicken thighs to the bowl with the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper and lightly grease it with olive oil.
Remove the chicken thighs from the marinade, allowing any excess marinade to drip off, and place them on the prepared baking sheet.
Brush the chicken thighs with olive oil to enhance browning, then bake in the preheated oven for 35-40 minutes, or until they are cooked through and have an internal temperature of 165°F (74°C). Broil for an additional 2-3 minutes at the end for a slightly charred effect, if desired.
Remove the chicken from the oven and let it rest for 5 minutes before serving.
Garnish the chicken thighs with chopped fresh cilantro and serve with lemon wedges on the side. Enjoy your Keto Tandoori Chicken Thigh!
Nutrition Facts
Calories |
2402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.5 g | 175% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 878 mg | 293% | |
| Sodium | 3194 mg | 139% | |
| Total Carbohydrate | 29.8 g | 11% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 11.2 g | ||
| Protein | 253.4 g | 507% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 448 mg | 34% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2896 mg | 62% | |
*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.
