Go Back
–+ servings
Tandoori Chicken

Savory Tandoori Chicken bursting with Flavorful Goodness

This Tandoori Chicken recipe is keto-friendly and packed with spices for an irresistible flavor experience.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Marinating Time 6 hours
Total Time 6 hours 35 minutes
Servings: 4 pieces
Course: Chicken
Cuisine: Indian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 pound Boneless skinless chicken thighs Alternatively, use bone-in pieces for different texture.
  • 1 unit Lime (juiced) Lemon may be substituted if needed.
  • 3/4 teaspoon Table salt Adjust according to dietary preferences.
  • 3/4 teaspoon Ground black pepper White pepper can be used for a milder taste.
  • 1 container (7-ounce) Plain Greek yogurt Low-fat yogurt can be a lighter alternative.
  • 5 cloves Garlic (minced) Garlic powder can be used (1-2 teaspoons).
  • 1 tablespoon Fresh ginger (minced) Ground ginger (1 teaspoon) can substitute if unavailable.
  • 1 tablespoon Ground cumin Alternatives like Tajin or coriander can be used.
  • 1 tablespoon Smoked paprika Regular paprika can be used as a substitute.
  • 1 teaspoon Ground turmeric Amount can be reduced for milder taste.
  • 1/2 teaspoon Ground cayenne Adjust spice level to preference or omit.
For Serving
  • 1 bowl Fresh garden salad A colorful side that complements spices.
  • 2 cups Basmati rice Fragrant base to balance richness.
  • 1 loaf Naan Traditional flatbread for sauce.

Equipment

  • Oven
  • Mixing bowl
  • baking sheet
  • Meat Thermometer

Method
 

Step-by-Step Instructions for Tandoori Chicken
  1. Begin by preparing the chicken thighs; rub them with freshly squeezed lime juice, salt, and ground black pepper. In a large mixing bowl, combine the yogurt, minced garlic, ginger, ground cumin, smoked paprika, ground turmeric, and cayenne. Coat the chicken thoroughly with marinade, cover, and refrigerate for 6 to 24 hours.
  2. Preheat your oven to broil on high or to 450°F. Adjust the oven rack to the center position. Line a baking sheet with aluminum foil or parchment paper.
  3. Spread the marinated chicken thighs on the baking sheet without them touching. Bake for 15 to 20 minutes, watching for drying and blackened tips. Flip each thigh and return to the oven for another 10 minutes.
  4. Once the temperature reaches 165°F, remove the chicken from the oven. Let it rest for a few minutes before serving alongside salad or basmati rice.

Nutrition

Serving: 1pieceCalories: 320kcalCarbohydrates: 5gProtein: 34gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 110mgSodium: 500mgPotassium: 450mgFiber: 1gSugar: 1gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

For best results, marinate chicken for up to 24 hours and ensure not to overcrowd the baking sheet.

Tried this recipe?

Let us know how it was!