Tandoori Chicken

Banting Recipes Healthy Recipes Keto-SA Recipes Ketogenic Recipes Low Carb Recipes Low Carbohydrate Recipes
Nutrient Name Mass
Net Carbs  8.8g
Fiber  2g
Protein  76g
Fat  68g
Calories  969
Servings  4

Ingredients

  • 1 x 2.2kg chicken, jointed into 8 pieces
  • 4 cloves garlic
  • 5-cm piece ginger root, peeled
  • 2 bay leaves
  • 2 teaspoons chilli powder
  • 1 teaspoon salt
  • 2 teaspoons turmeric
  • 1 teaspoon ground coriander
  • 2 teaspoons ground cumin
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 125ml olive oil
  • 350g double cream plain yogurt
  • 90ml fresh lemon juice
  • fresh lemon wedges, to serve

Method Steps

  1. Place the chicken in a covered glass baking dish large enough for the pieces to lie side by side.
  2. Place the next 11 ingredients in a blender or food processor and blend to a paste.
  3. Combine the paste with the yogurt and lemon juice.
  4. Dip each piece of chicken into the mixture and coat it completely.
  5. Return the chicken to the baking dish and place in the refrigerator to marinate overnight.
  6. Preheat the oven to 180°C/gas 4.
  7. Wipe most of the marinade off the chicken with kitchen paper, then bake the chicken, covered, for 30 minutes in a large
  8. dish. Uncover the chicken, coat with a little more marinade and cook for a further 15 to 20 minutes until golden.
  9. Serve with lemon wedges.

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