Keto Tandoori Chicken Recipe
I firmly believe that any protein-centric recipe can be modified to ketogenic food with a few good keto practices. One of the dishes that did not require any significant change in the ingredients is the famous Indian Tandoori Chicken.
You can enjoy this clay-oven roasted dish as a starter, main course or as an evening snack. Do not let the bright red colour of Keto Tandoori Chicken fool you. The spice level of this recipe is entirely in your control. You can cook any left-over chicken the next day, and it tastes even better after the prolonged marination.
So let’s get into this delicious recipe.
The secret of this recipe is the double-marination method. For best results, rest the chicken for 30 minutes after each round of marination. Since most of us will not have the traditional Indian tandoor ( Clay Oven), this recipes uses the electric oven roasting method.
One can substitute spice mix for the second marination with tandoori masala powder.
- Use a paper towel to pat-dry the chicken
- With a sharp knife, cut several slits into the chicken thighs.
- Season the chicken with salt and pepper and drizzle with the lemon juice.
- Rest the marinated chicken for 30 minutes for best results.
- For the second marination, combine the remaining ingredients in a large bowl.
- Place the chicken in the bowl and coat thoroughly.
- Refrigerate up to 24 hours. The longer you marinate, the more flavour is absorbed.
- Preheat the oven to 375 degrees. Line a baking sheet with aluminium foil and layer the chicken on a wire rack.
- Bake for about 30 – 35 minutes, until the skin is nice and crispy.
- Serve it with mint mayo or with a slice of lime.
- You may also plate the keto tandoori chicken on a bed of cauliflower rice.
Nutrition facts: Calories 145; Fat 5.8 g; Carbs 2.3 g; Protein 17g.