Keto Tandoori Chicken Thigh
Elevate your low-carb menu with this mouthwatering Keto Tandoori Chicken Thigh recipe, a flavorful fusion of bold Indian spices and keto-friendly ingredients. Juicy chicken thighs are marinated in a creamy mix of full-fat Greek yogurt, zesty lemon juice, and an aromatic blend of cumin, coriander, turmeric, and garam masala, then oven-roasted to perfection with a slightly charred finish. With just 15 minutes of prep time and a marinade that infuses every bite with vibrant flavor, this dish is as convenient as it is delicious. Perfect for meal prep or a satisfying dinner, serve these tender, spicy chicken thighs with a garnish of fresh cilantro and a wedge of lemon for a keto-friendly feast that’s bursting with restaurant-quality taste.
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Ingredients
- 6 pieces Chicken thighs
- 1 cup Full-fat Greek yogurt (unsweetened)
- 2 tablespoons Lemon juice
- 4 cloves Garlic (minced)
- 2 teaspoons Ginger (grated)
- 2 teaspoons Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoons Ground turmeric
- 0.5 teaspoons Cayenne pepper
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Olive oil (or avocado oil)
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 4 pieces Lemon wedges (for serving)
Directions
Step 1
In a large mixing bowl, combine the Greek yogurt, lemon juice, minced garlic, grated ginger, paprika, ground cumin, ground coriander, ground turmeric, cayenne pepper, garam masala, and salt to form a smooth marinade.
Step 2
Using a sharp knife, score the chicken thighs by making 2-3 shallow cuts on each piece. This allows the marinade to penetrate deeper.
Step 3
Add the chicken thighs to the bowl with the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
Step 4
Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper and lightly grease it with olive oil.
Step 5
Remove the chicken thighs from the marinade, allowing any excess marinade to drip off, and place them on the prepared baking sheet.
Step 6
Brush the chicken thighs with olive oil to enhance browning, then bake in the preheated oven for 35-40 minutes, or until they are cooked through and have an internal temperature of 165°F (74°C). Broil for an additional 2-3 minutes at the end for a slightly charred effect, if desired.
Step 7
Remove the chicken from the oven and let it rest for 5 minutes before serving.
Step 8
Garnish the chicken thighs with chopped fresh cilantro and serve with lemon wedges on the side. Enjoy your Keto Tandoori Chicken Thigh!
Nutrition Facts
| Serving size | (1295.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2402.0 |
| Total Fat 136.5g | 0% |
| Saturated Fat 38.7g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 878.0mg | 0% |
| Sodium 3193.9mg | 0% |
| Total Carbohydrate 29.8g | 0% |
| Dietary Fiber 7.0g | 0% |
| Total Sugars 11.2g | |
| Protein 253.4g | 0% |
| Vitamin D 63IU | 0% |
| Calcium 448.4mg | 0% |
| Iron 14.1mg | 0% |
| Potassium 2895.9mg | 0% |
Source of Calories