Keto Tandoori Chicken Recipe
Tandoori Chicken is a hugely popular dish all over the world and our Keto Tandoori Chicken is a dish that you'll want to make over and over. This is our "Most Requested" Chicken leg recipe by far!
Servings: 4 serves
Calories: 477kcal
Ingredients
- 1.5 pounds Chicken Legs 4 pieces
First Marinade
- 1 teaspoon garlic crushed
- 1 teaspoon Ginger crushed
- 1 teaspoon Kashmiri Chili Powder
- 1 teaspoon Salt
- 1 teaspoon Lemon Juice
- 2 teaspoons olive oil
Second Marinade
- 1/4 cup Greek Yoghurt
- 1 teaspoon garlic crushed
- 1 teaspoon Ginger crushed
- 1 teaspoon Kashmiri Chili Powder
- 1 teaspoon Salt
- 1/2 teaspoon cinnamon ground
- 1/2 teaspoon Cumin ground
- 1/2 teaspoon Paprika
- 1/2 teaspoon Allspice
- 1/2 teaspoon Garam Masala
- 1 teaspoon Lemon Juice
US Customary - Metric
Instructions
- Cut 4 to 5 slits in each piece of chicken.
- Mix together all ingredients in the first marinade and rub over the chicken legs, ensuring that some marinate gets into the slits. We suggest investing in some disposable gloves.
- Marinate in the fridge for at least 30 minutes.
- Mix together all the ingredients for the second marinade and pour over the chicken.
- Rub the second marinade all over the chicken and leave to marinate in the fridge for another 30 minutes.
- Preheat fan forced oven to 190C/374F.
- Lay the pieces of chicken on a baking pan lined with parchment paper.
- Roast the chicken pieces for 30-45 minutes, until the skin has crisped and the legs are cooked through.
- Serve with a squeeze of lime.
Notes
[nutrition-label]
Nutrition
Serving: 170g | Calories: 477kcal | Carbohydrates: 5g | Protein: 44g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Cholesterol: 160mg | Sodium: 1682mg | Potassium: 463mg | Fiber: 2g | Sugar: 1g | Vitamin A: 650IU | Vitamin C: 4.1mg | Calcium: 60mg | Iron: 3.1mg
