KETO TANDOORI CHICKEN

Recipe by: Jenn Jonkman of Hale Holistics

ABOUT THIS RECIPE

A little morning meal prep will go a long way with this keto tandoori chicken recipe. Tangy yoghurt and masala spices create a marinade that will bring your chicken to the next level.

This marinade can be left in the fridge for up to 24 hours – prepare your ingredients the night before for a flavourful chicken dinner the following day.

Try this recipe with drumsticks, skin on chicken thighs, or whole chicken legs. Serve with your favourite keto side for a complete meal.

NUTRITION INFO

Total Servings4 to 6 Servings
Serving Size2 pieces
Nutrition Per Serving
Calories449
Total Fat24g
Protein52g
Net Carbohydrates4g

INGREDIENTS

TANDOORI MARINADE:

1 ½ cups Plain yoghurt (full fat best)
2 tbsp Olive oil
1 ½ tbsp Lemon juice
2 tsp Ginger, grated
5 Garlic cloves, minced
3 tsp Garam masala spice mix
1 ½ tbsp Kashmiri chilli powder
1 tsp Turmeric powder
2 tsp Cumin
2 ½ tsp Coriander powder
½ tsp Chilli powder, adjust to taste
1 tsp Salt

CHICKEN:

1.2kg / 2.4lb Drumsticks (bone in), skin on chicken thighs, or Marylands (whole chicken legs).

INSTRUCTIONS

  1. Mix marinade ingredients in a large bowl
  2. Add chicken, cover and marinate for 12 to 24 hours
  3. Preheat oven to 350F
  4. Line a tray with tin foil
  5. Remove chicken from the marinade, shaking off excess (reserve marinade for basting)
  6. Baste every 15 minutes with marinade for 45 to 55 minutes
  7. Turn on broiler
  8. Broil for 5 minutes until you see some charring occur

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