Tandoori chicken is a traditional Indian dry-cooked entrée that is typically made with chicken thighs and breasts. It’s sometimes also made with lamb. Tandoori chicken is a dish that you can’t have at home because it’s traditionally cooked in a clay oven called a tandoor. The tandoor is a U-shaped container with metal grates that are heated by burning firewood. I don’t have a tandoor, but I can still make tandoori chicken at home.
Tandoori chicken is a popular Indian dish, although there are some regional variations, and there are many ways to prepare it. Here’s one way I prepare it and it’s so quick and easy. First, you need chicken breasts. I’ve used chicken thighs before, but thighs are much fattier than breasts, and I feel like they take longer for the chicken to cook, so I’ve switched to breasts for this recipe.
This is a simple recipe for a very tasty tandoori chicken recipe. You need the following ingredients ( all of which can be found easily in your local supermarket): Method: Heat the oil in a heavy-based pan, and add the chicken pieces. Do not overcrowd the pan. Cook on low heat for about 5 minutes, turning occasionally with a turner. When golden brown, remove from the pan and drain on kitchen paper.
We receive a lot of requests for low-carb Indian dishes, and one of my favorites was something similar to this Tandoori Chicken Made Simple. The distinction is in nutrition rather than taste!
Because the original recipe calls for yogurt, I had to experiment with a few different marinades to perfect this dish. I also tried to make the spices as basic and widely available as possible, so you won’t find anything particularly unusual here!
Don’t Be Afraid of Indian Cooking!
Indian cuisine may seem daunting at first, nearly to the point that you don’t want to try it on your own. Despite the fact that it’s completely understandable, it’s critical to know the secret – you can’t go wrong!
Simply add a few of tastes and spices at a time, tasting as you go until you reach your preferred spice and flavor levels! What I do is be honest, and I promise that everyone else will offer you the same advise on Indian cuisine. It’s all about taste testing and being spontaneous, so it’s a lot of fun and not at all frightening!
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Low-carb Indian cuisine that’s delicious.
Growing up in an Indian family and going to India every year with my father, I was immediately drawn to Indian food. Indian cuisine is, without a doubt, my all-time favorite.
However, Indian cuisine isn’t the most keto-friendly option, particularly when dining out. We realized we had to create our own recipes and share them with you, so we set out to do just that. Keto butter chicken is our favorite, and it goes well with our low-carb naan! For those of you who like spinach and potassium (haha), we also offer a chicken saag.
Tandoori Chicken with Low Carbs
Don’t worry if you don’t enjoy tandoori chicken. With our other favorite Indian dishes listed above, we’ve got you covered. However, we believe you’ll discover that this dish will alter your perception of Indian cuisine.
You have to try it when a lot of basic, but strong tastes can be blended to produce such a lovely eating experience. This Quick Tandoori Chicken won’t take up much of your time, but it will completely transform your life! Because some of the marinade is removed before to baking, the nutrition represents the quantity of marinade used (not all of the components)!
Search “– Tandoori Chicken Made Simple” in MyFitnessPal to easily add the recipe.
Easy Tandoori Chicken
This Tandoori Chicken is quick and easy to make, but it will alter your life.
6 hours and 25 minutes total
1 drumstick per serving
Serving size (calories) 246kcal
Time to Prepare: 6 hours
Time to prepare: 25 minutes
On a chopping board, place all of the drumsticks and blot them dry with paper towels. Cut the tendons at the bottom of the drumstick with a sharp knife, slicing around the circle all the way to the bone if desired.
Make 3-4 widthwise incisions in the meat/skin using a knife. Remove from the equation.
In a large mixing basin, combine all of the above ingredients, except the chicken. Using a spoon, combine the ingredients.
Add the chicken and coat it well, rubbing the marinade under the skin and into the slits you created with your hands. Cover the bowl with saran wrap and marinate for at least 6 hours, ideally overnight.
Preheat the oven to 450 degrees F and line a baking sheet with a rack.
Remove each piece of chicken from the bowl one at a time and wipe away any leftover marinade (the flavors will have soaked into the chicken) before placing it on the baking sheet. Continue until all of the items are on the sheet. If preferred, broil for 1-2 minutes after baking for 22 minutes.
Serve right away and enjoy! Refrigerate for up to 4 days in a Tupperware container.
2.2g net carbs per drumstick
Easy Tandoori Chicken
Per Serving Amount
Calories 246 Fat Calories 146
daily value in percent*
16.2 g of fat (25%)
46 percent protein, 22.8 g
* Percent Daily Values (%DV) are calculated using a 2000-calorie diet.
Chef’s Specialty: Main Dish
Easy tandoori chicken is a keyword that may be used to describe a dish.
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