Tandoori Chicken

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Tandoori Chicken

Succulent tandoori chicken, intensely flavorful and very easy to make. Tandoori chicken is usually made with bone-in chicken pieces, but I like to use boneless, skinless chicken thighs because they are very flavorful and easy to eat!

Tandoori Chicken
 
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Recipe type: Entree, Gluten-Free, Low-Carb, Primal
Yield: 4 servings
New quantity:
Ingredients
  • ½ cup plain Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon minced garlic
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ⅛ teaspoon cayenne pepper
  • 4 boneless, skinless chicken thighs (1 lb. total weight)
  • Nonstick olive oil spray
  • 1 tablespoon chopped fresh cilantro for garnish
Instructions
  1. In a large bowl, mix together the yogurt, lemon juice, garlic, turmeric, ginger, cumin, paprika, salt, black pepper and cayenne.
  2. Add the chicken pieces and turn to coat. Marinate for 1 hour in fridge. You may also do this in the morning, leave the chicken to marinate, covered, in the fridge, then roast at night when it's time for dinner.
  3. Preheat oven to 475 degrees F. Fit a baking sheet with a roasting rack and spray the rack with nonstick spray. Place the coated chicken pieces on the rack.
  4. Roast until charred in spots and juices run clear when pierced with a fork, about 30 minutes. Garnish with cilantro and serve.
Nutrition Per Serving
Calories: 203; Total Fat: 12g; Carbohydrates: 3g; Sugars: 1g; Sodium: 673mg; Fiber: 0g; Protein: 20g

 
Tandoori Chicken


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