Low Carb Tikka Chicken
Savor the irresistible flavors of Low Carb Tikka Chicken, a healthier twist on a beloved classic that’s perfect for keto and low-carb diets. Featuring tender, bite-sized chicken thighs marinated in a creamy blend of full-fat Greek yogurt, vibrant spices such as garam masala, turmeric, smoked paprika, and a hint of cayenne, this dish delivers bold Indian-inspired taste with minimal carbs. The chicken is grilled or baked to juicy perfection, then garnished with fresh cilantro and served with a burst of citrus from lime wedges. Quick to prep and ready in less than an hour, this flavorful recipe is ideal for weeknight dinners or entertaining guests. Pair it with low-carb sides, like roasted cauliflower or zucchini noodles, for a complete meal that’s bursting with color and delicious aromas.
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Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless)
- 120 grams Plain full-fat Greek yogurt
- 2 tablespoons Lemon juice
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoons Ground turmeric
- 1 teaspoon Garam masala
- 1 teaspoon Smoked paprika
- 0.5 teaspoons Cayenne pepper (optional, for heat)
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 4 pieces Lime wedges (for serving)
Instructions
In a large bowl, combine the Greek yogurt, lemon juice, garlic, ginger, cumin, coriander, turmeric, garam masala, smoked paprika, cayenne pepper (if using), salt, and black pepper. Mix well to form a smooth marinade.
Cut the chicken thighs into bite-sized pieces, about 2 inches in size. Add the chicken to the marinade, ensuring every piece is well coated. Cover the bowl and refrigerate for at least 1 hour, or up to 8 hours for maximum flavor.
Preheat your oven to 200°C (400°F) or heat an outdoor grill or stovetop grill pan to medium-high heat.
If using the oven, line a baking sheet with parchment paper or aluminum foil for easier cleanup. Spread the marinated chicken pieces in a single layer on the prepared sheet. Brush lightly with 1 tablespoon of olive oil.
If grilling, lightly grease the grill grates or grill pan with 1 tablespoon of olive oil. Thread the chicken onto skewers, if desired, for easier handling.
Cook the chicken in the oven for 20-25 minutes, flipping halfway through, or grill the chicken for about 4-5 minutes per side until golden brown and cooked through. The internal temperature should reach 74°C (165°F).
Once the chicken is cooked, transfer it to a serving platter. Garnish with fresh chopped cilantro and serve with lime wedges on the side.
Optionally, pair with a low-carb vegetable side like roasted cauliflower or zucchini noodles.
Nutrition Facts
Calories |
1488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.0 g | 117% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 563 mg | 188% | |
| Sodium | 2826 mg | 123% | |
| Total Carbohydrate | 21.3 g | 8% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 5.6 g | ||
| Protein | 143.6 g | 287% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 263 mg | 20% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1687 mg | 36% | |
*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.
