Delicious Tandoori Chicken That's Truly Keto-Friendly

This Keto-Friendly Tandoori Chicken is marinated in yogurt and spices, bringing authentic Indian flavors to your dinner table.

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Prep Time 20

Cook Time 25

Marinating Time 6

Total Time 6 45

Servings: 4 pieces

Course: Dinner

Cuisine: Indian

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Marinade

1 cup Plain Yogurt Provides a creamy base that helps keep the chicken moist
2 tablespoons Lime Juice Tenderizes the chicken
1 teaspoon Salt
1 teaspoon Black Pepper

For the Spices

1 teaspoon Cayenne Pepper Adjust to match your spice preference
1 teaspoon Cumin
1 teaspoon Coriander
1 teaspoon Garlic Powder
1 teaspoon Paprika

For the Chicken

2 pounds Chicken Thighs Boneless and skinless

Optional Garnish

1/4 cup Fresh Herbs (like cilantro) For garnishing

Equipment

Mixing bowl
Baking sheet
Oven
Whisk

Method

Step‑by‑Step Instructions for Tandoori Chicken

Rub chicken thighs with salt, black pepper, and lime juice. Set aside for 10 minutes.
In a mixing bowl, combine yogurt with spices and whisk until smooth.
Dip chicken thighs into marinade, ensuring they are coated. Refrigerate for at least 6 hours or overnight.
Preheat broiler to high or oven to 450°F for about 10 minutes.
Line a baking sheet and place marinated chicken on it. Broil for 15-20 minutes, flipping halfway.
Let chicken rest for a few minutes before serving. Garnish with fresh herbs.

Nutrition

Serving: 1pieceCalories: 300kcalCarbohydrates: 5gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 120mgSodium: 600mgPotassium: 450mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 1.5mg

Notes

For best results, marinate chicken for up to 24 hours and keep an eye on it while broiling to avoid burning.

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