- 8 Chicken Thighs
- 2 tbsp Kashmiri Red Chilli Powder
- 2 tbsp Lemon Juice
- 1 cup Greek Yoghurt
- 2 tsp Ginger Paste
- 2 tsp Garlic Paste
- 1/2 tsp Garam Masala Powder
- 1/2 tsp Chaat Masala
- to taste Salt
- 2 tbsp Olive Oil
Forget eating boring old chicken, this Keto Tandoori Chicken is absolutely bursting with flavour! It has an amazing aroma and vibrant colours, and is definitely worth the effort. It can take a while to put together if you really follow the marination to a tee, but it is worth it. You can make a batch of this on a Sunday, and take it work for lunch for the week. It’s delicious eaten hot or cold, and is great served with our Keto Fried Rice.
Marinate the Chicken
First you want to score the chicken with a knife of fork, to make some grooves so the chicken can absorb all the delicious flavours you are about to put on it. Make a paste out of half of the chilli powder, lemon juice and salt. Rub this mix into the chicken thoroughly making sure that it is completely covered. Let rest for at least 30 minutes.
Make the Sauce
Take your Greek Yogurt, and add in the rest of the chilli powder, the ginger and garlic paste, lemon juice, garam masala power, olive oil and salt. Mix everything together well, and apply to the chicken so that it is covered thoroughly. Pop the mixture into the fridge and let marinate from 3-4 hours, or ideally overnight.
Traditionally the chicken would be skewered and cooked over a hot fire, but an oven pre-heated to 200°C/400°F will do. The skewers aren't necessary, but they make it look great if you are serving this to friends.
Place the chicken in the oven for 22 minutes, turning half way through. When cooked, remove from the oven and let rest for a couple of minutes. Sprinkle with the chaat masala and you are ready to serve!
Enjoy! The nutritional values that are posted are 'per serving', which is two thighs. Let us know what you think in the comments!