Low Carb Tandoori Chicken

StepAwayFromTheCarbs.com

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This low carb tandoori chicken is full of amazing Indian flavors! Keto friendly and gluten free recipe.

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Prep Time 5

Cook Time 45

Marinating Time 4

Total Time 4 50

Makes: 2 Servings

Net Carbs: 4

Calories: 176

Ingredients Equipment Method Nutrition Notes

Ingredients

2 skinless chicken breasts on the bone
1 tbs ginger paste
1 teaspoon paprika
1 teaspoon garlic paste
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon garam masala
½ teaspoon cayenne
½ cup plain Greek yogurt
a few drops of red food dye optional
fresh cilantro cucumber, and lime wedges, to garnish

Equipment

ThermoPro TP-16 Digital Cooking Food Meat Thermometer

Step-by-Step Instructions

In a large bowl mix together all the spices. Add the Greek yogurt and red food dye, if using. Add a splash of water to loosen the mixture a little.
Add the chicken and spread the marinade all over. Cover and leave in the fridge overnight.
Preheat the oven to 400F. Place the chicken on a baking rack over a baking tray.
Roast for 40-45 minutes or until cooked through. Use a probe thermometer to ensure the correct temperature has been reached.
Serve, garnished with the cucumber, cilantro, and lime (if using).

Nutrition

Calories: 176kcalCarbohydrates: 5gProtein: 29gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0gCholesterol: 74mgSodium: 154mgPotassium: 542mgFiber: 1gSugar: 1gVitamin A: 745IUVitamin C: 3mgCalcium: 74mgIron: 1mgNet Carbs: 4g

Notes

4g net carbs per serving.

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.