Tandoori Chicken Recipe
Enjoy Indian cuisine while keeping the carbs low with this super easy Tandoori Chicken recipe. Perfect with a salad to beat the chicken and broccoli blues.
Equipment
- Wooden or metal skewers
- Raised-edge baking tray
- Baking paper
Ingredients
- 400 g Mini chicken breast fillets
- 125 g Plain yogurt
- 1 tbsp Lemon juice
- 3 cloves Garlic Minced
- 1 tsp Ginger Minced
- 1 tsp Salt
- 1 tsp Ground cumin
- 1 tsp Garam masala
- 1 tsp Paprika
- 1/2 tsp Tumeric
- 1/2 tsp Ground coriander
- 1/2 tsp Pepper
Instructions
- Slice the chicken into bite-sized chunks. Combine the cubed chicken with the yogurt, lemon juice, garlic, ginger, salt, cumin, garam masala, paprika, turmeric and pepper and stir until well-coated.
- Cover and refrigerate for at least 1 hour, or overnight.
- Preheat the oven to 260°C. Line a high-sided baking pan or roasting tray with parchment paper.
- Skewer the marinated chicken pieces, then set them over the prepared baking pan, making sure there is space underneath the chicken to help distribute the heat more evenly.
- Bake for about 15 minutes, until slightly dark brown on the edges.
- Serve with a coriander-loaded salad with olive oil, lemon juice, balsamic vinegar and salt and enjoy!
Notes
NUTRITIONAL VALUES (per serving)
Calories: 268
Protein: 48g
Carbohydrate: 8g (of which 4g sugars)
Fat: 5g (of which 2g saturates)
Fibre: 1g