Low Carb Tandoori Chicken
Indulge in the rich and aromatic flavors of this Low Carb Tandoori Chicken, a healthier twist on the classic Indian dish! Marinated in a blend of full-fat Greek yogurt, garlic, ginger, and an array of bold spices like garam masala and Kashmiri chili powder, these juicy, bone-in chicken thighs are packed with mouthwatering flavor. Baked to tender perfection and finished with a smoky char under the broiler, this recipe is gluten-free, keto-friendly, and perfect for weeknight dinners or entertaining guests. With minimal prep time and savory results, serve this protein-packed dish with a refreshing cucumber salad or roasted veggies for a satisfying, low-carb meal that’s sure to impress.
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Recipe Information
Ingredients
- 8 pieces Chicken thighs (bone-in, skinless)
- 1 cup Greek yogurt (full-fat, unsweetened)
- 3 cloves Garlic (minced)
- 2 teaspoons Ginger (grated)
- 1 teaspoon Ground turmeric
- 2 teaspoons Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Kashmiri red chili powder (or paprika for less heat)
- 1 teaspoon Garam masala
- 2 tablespoons Lemon juice
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
In a large mixing bowl, combine Greek yogurt, minced garlic, grated ginger, ground turmeric, ground cumin, ground coriander, Kashmiri chili powder, garam masala, lemon juice, olive oil, and salt. Mix well to create a smooth marinade.
Rinse and pat dry the chicken thighs. Make small slits in the chicken using a sharp knife to allow the marinade to penetrate better.
Add the chicken thighs to the marinade, ensuring they are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight for deeper flavors.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Remove the chicken from the marinade, letting any excess drip off. Place the chicken thighs on the prepared baking sheet, spaced a few inches apart.
Bake the chicken in the preheated oven for 30-35 minutes, or until the internal temperature reaches 165°F (74°C). For added char, switch the oven to broil during the last 3-5 minutes of cooking.
Once cooked, remove the chicken from the oven and let it rest for 5 minutes. Garnish with freshly chopped cilantro, if desired, before serving.
Serve with a side of cucumber salad or roasted vegetables for a delicious low-carb meal.
Nutrition Facts
Calories |
2188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.3 g | 162% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 784 mg | 261% | |
| Sodium | 3095 mg | 135% | |
| Total Carbohydrate | 23.2 g | 8% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 7.9 g | ||
| Protein | 226.7 g | 453% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 421 mg | 32% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2557 mg | 54% | |
*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.
