Keto Tandoori Chicken

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Lolita
Hi! I created Ketology after struggling for years with hormonal changes and weight gain. As I got older, I found managing my weight and moods became more and more of a struggle. Within 3 months of switching to a ketogenic lifestyle tailored for my age, I not only shed 30 pounds of stubborn fat, but my mood improved, my focus sharpened and I have had nothing but positive effects! Learn more about my journey here.

As a first-generation Indian in the US, I grew up eating Indian food daily – for each meal – like really, each meal. Breakfast. Lunch. Dinner. So, by the time I was a pre-teen, I took it upon myself to learn to cook, mainly because I was desperately craving diversity and honestly, wanted lunches that looked more like what my friends’ parents were packing and less like a full Indian thali being coming out of my Wonder Woman lunch box.

My mom is a fabulous, the best, cook, so the food was delicious and she gave me a solid base as a home chef. So, this take on delicious Tandoori Chicken keeps it keto and packs some heat because #1, I love spicy foods and #2, spices rev up the metabolism!

You can always turn down the heat – adjust this based on your preferences however you are in for a treat regardless! I serve this with cauliflower rice or keto naan and garnish with lots of cilantro!

Keto Tandoori Chicken

5 from 1 vote
Print Pin Rate
Course: Main Dish
Cuisine: Indian
Prep Time: 1 minute
Cook Time: 45 minutes
Total Time: 46 minutes

Ingredients

  • 2 tsp paprika
  • 2 tsp ginger paste
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 2 tsp ground cayenne
  • 1 cup plain whole milk greek yogurt
  • 4 boneless, skinless chicken thighs

Instructions

  • In a medium bowl, mix together all spices. Add yogurt, stirring to blend thoroughly.
  • Pour yogurt mixture into a large Ziploc bag.
  • Cut chicken thighs into 2 inch cubes.
  • Place chicken in ziploc and marinate in yogurt mixture. Knead the outside of the bag to make sure all the pieces of chicken are evenly coated.
  • Let sit in refrigerator for at least 1 hour (or up to overnight).
  • Preheat oven to 400 degrees. Line a baking sheet with foil or a silpat.
  • Place chicken cubes onto baking sheet. Don't pour it onto the baking sheet, you only want the coated chicken, no excess.
  • Bake 40-45 minutes or until fully cooked, flipping once the midway point.
  • Serve with lemon wedges, top with chopped cilantro and over cauliflower rice or with keto naan.

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