Low Carb Chicken Tandoori
Delight your taste buds with this flavorful and healthy Low Carb Chicken Tandoori recipe! Perfectly marinated chicken thighs are infused with a bold blend of spices—including garam masala, cumin, and paprika—balanced with creamy Greek yogurt, zesty lemon juice, and aromatic garlic and ginger. This low-carb take on a classic favorite is oven-baked to tender, juicy perfection with a hint of char for that authentic tandoori flavor. Ready in under an hour, this high-protein, keto-friendly dish makes a satisfying dinner option, especially when paired with cauliflower rice or a crisp green salad. Plus, the smoky, spice-rich aroma will leave your kitchen smelling absolutely irresistible!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs
- 1 cup Greek yogurt
- 2 tablespoons Lemon juice
- 4 large Garlic cloves
- 1 inch piece Ginger
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Ground turmeric
- 1 teaspoon Garam masala
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Fresh cilantro
Instructions
Begin by preparing the marinade. In a large bowl, mix together Greek yogurt, lemon juice, garlic (minced), ginger (finely grated), ground cumin, ground coriander, ground turmeric, garam masala, cayenne pepper, paprika, salt, and black pepper.
Rinse the chicken thighs under cold water and pat them dry with a paper towel. Make shallow cuts into the surface of each chicken thigh to allow the marinade to penetrate more deeply.
Add the chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for more intense flavor.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Remove the marinated chicken thighs from the fridge. Drizzle olive oil over the chicken pieces and arrange them on the baking sheet.
Bake the chicken in the preheated oven for 20-25 minutes, or until the chicken is cooked through and slightly charred on the edges.
For a smoky finish, turn on the broiler for the last 2-3 minutes of cooking. Watch carefully to avoid burning.
Once cooked, remove the chicken from the oven and let it rest for a few minutes before serving.
Garnish with freshly chopped cilantro before serving.
Serve warm with a side of fresh salad or cauliflower rice for a complete low-carb meal.
Nutrition Facts
Calories |
2393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.3 g | 167% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 854 mg | 285% | |
| Sodium | 3198 mg | 139% | |
| Total Carbohydrate | 30.1 g | 11% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 7.9 g | ||
| Protein | 253.9 g | 508% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 391 mg | 30% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2857 mg | 61% | |
*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.
