Go Back

Tandoori Chicken Recipe

Murat Seyfi
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.
Prep Time 1 hour 20 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Indian
Servings 2
Calories 268 kcal

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
Keyword Easy Tandoori Chicken, High-protein, Low-carb Indian Food