07 Jul Low Carb Tandoori Chicken
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Passive Time | 4+ hours |
| Servings |
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Ingredients
- 1-1.5 lbs skinless chicken bone-in or boneless
- 3 tsp garlic minced
- 1.5 tsp ginger, grated
- 2 tbsp mayonnaise
- 1/4 cup plain yogurt
- 1 tbsp tomato paste
- 1 green chili, sliced (optional)
- 2 tsp olive oil or avocado oil
- juice of 1/2 a lemon
- 2 tbsp tandoori masala
- 1/4 tsp tumeric powder
- 1/2 tsp kashmiri powder
- 1/2 tsp salt
- cilantro and lemon wedges to garnish
Ingredients
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Instructions
- Rinse and pat chicken pieces dry, with a pairing knife cut 2 slits in each chicken piece, as this will allow marinade to seep in for maximum flavour.
- Place chicken pieces into a large mixing bowl.
- Add in garlic, ginger, green chili and mix.
- Stir in yogurt and mayo and oil, tomato paste and lemon juice.
- Add in dry spices - tandoori powder, kashmiri powder, turmeric, and salt.
- Mix well, cover and let chicken marinate in fridge for a few hours or better, overnight.
- Take the chicken out about 30 minutes before you are ready to grill.
- Grill on medium heat let cook for 10-12 min before flipping. Then let cook for another 8-10 min. (Cooking time depends on chicken pieces and whether it’s boneless or bone in.)
- Once chicken is ready transfer to a plate and garnish with cilantro and fresh lemon wedges. Enjoy!
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