Low Carb Tandoori Chicken Thigh

Elevate your low-carb meal game with this irresistible Low Carb Tandoori Chicken Thigh recipe, featuring tender, bone-in chicken thighs marinated in a rich blend of full-fat Greek yogurt, zesty lemon juice, and aromatic Indian spices like garam masala, turmeric, and paprika. Perfectly baked and finished with a golden char under the broiler, these juicy chicken thighs are a healthy, protein-packed dish bursting with bold flavors. The marinade penetrates deep into the meat thanks to shallow cuts, while a wire-rack roasting technique ensures crispy, evenly cooked chicken every time. Serve this keto-friendly tandoori chicken with cauliflower rice, a fresh salad, or steamed veggies for a satisfying meal that’s high in flavor and low in carbs.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces Chicken thighs (bone-in, skinless)
• 1 cup Plain Greek yogurt (full-fat, unsweetened)
• 2 tablespoons Lemon juice
• 1 tablespoon Ginger paste
• 1 tablespoon Garlic paste
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Paprika
• 1 teaspoon Garam masala
• 0.5 teaspoons Turmeric powder
• 0.5 teaspoons Cayenne pepper (optional, for heat)
• 1 teaspoon Salt
• 2 tablespoons Olive oil or ghee
• 2 tablespoons Fresh cilantro (for garnish, optional)

Directions

Step 1

In a large mixing bowl, combine Greek yogurt, lemon juice, ginger paste, garlic paste, ground cumin, ground coriander, paprika, garam masala, turmeric powder, cayenne pepper (if using), and salt. Mix thoroughly to create a smooth marinade.

Step 2

Pat the chicken thighs dry with paper towels. Using a sharp knife, make a few shallow cuts on each chicken thigh. This helps the marinade penetrate deeper.

Step 3

Add the chicken thighs to the mixing bowl and coat them thoroughly with the tandoori marinade. Ensure the marinade gets into the cuts on the chicken. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.

Step 4

Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper for easy cleanup. Place a wire rack on top of the baking sheet to allow hot air circulation during cooking.

Step 5

Remove the marinated chicken thighs from the refrigerator and let them sit at room temperature for 15 minutes while the oven preheats.

Step 6

Lightly brush the chicken with olive oil or melted ghee, then place the thighs on the wire rack skin-side down.

Step 7

Bake in the preheated oven for 20 minutes. Flip the chicken thighs over and bake for an additional 15 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.

Step 8

For a classic charred tandoori appearance, broil the chicken on high for 2-3 minutes after baking, watching carefully to avoid burning.

Step 9

Remove the chicken from the oven and let it rest for 5 minutes. Garnish with freshly chopped cilantro before serving if desired.

Step 10

Serve hot with a side of low-carb salad, cauliflower rice, or steamed vegetables.

Nutrition Facts

Serving size	(747.7g)

Amount per serving	% Daily Value*
Calories	1447.3

Total Fat 85.8g	0%
Saturated Fat 24.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 424mg	0%
Sodium 3697.5mg	0%
Total Carbohydrate 35.9g	0%
Dietary Fiber 4.9g	0%
Total Sugars 7.6g
Protein 123.4g	0%

Vitamin D 20IU	0%
Calcium 386.9mg	0%
Iron 9.1mg	0%
Potassium 1888.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.8%

Protein: 35.0%

Carbs: 10.2%