Tandoori Chicken
Tandoori Chicken is a popular Indian dish that is marinated in yogurt and spices and then grilled or baked. This recipe is gluten-free and dairy-free, making it suitable for people with these dietary restrictions. This dish is high in protein and low in carbs, making it an ideal dish for those following a low-carb diet. However, people with a dairy allergy should avoid this dish.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
120 kcal
Protein
14 g
Carbs
3 g
Fat
6 g
Fiber
0 g
Ingredients
Turmeric powder
0.25 tsp (1.25g)
Common salt
0.5 tsp (2.5g)
Ginger Paste
0.5 tbsp (7.5g)
Garlic paste
0.5 tbsp (7.5g)
Ground Cumin
0.5 tsp (2.5g)
Coriander seeds
0.5 tsp (2.5g)
Smoked Paprika
0.25 tsp (0.5g)
Olive Oil
1 tsp (5g)
Plain Greek Yogurt
0.5 small cup (100g)
lemon juice
1 tbsp (15g)
Chicken, poultry, breast, skinless
200 gms (200g)
Instructions
Preparation
-Cut chicken into pieces.
-ground the coriander seeds
Cooking Steps
In a large bowl, combine the Greek yogurt, lemon juice, ginger-garlic paste, ground cumin, ground coriander, smoked paprika, turmeric powder and salt. Mix well.
Add the chicken to the bowl and coat them with the marinade. Cover and refrigerate for at least 2 hours or overnight.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease it with oil.
Remove the chicken from the marinade and shake off any excess. Place the chicken on the prepared baking sheet.
Bake the chicken for 30-35 minutes or until the internal temperature reaches 165°F (75°C).
Remove the chicken from the oven and serve hot.