About
This tandoori chicken is marinated in yogurt infused with aromatic spices, before being oven baked until lightly charred on the outside but tender and succulent in the center.
The chicken needs to be marinated in the yogurt before cooking. This needs to be done for a minimum of two hours but is best done overnight.
The dish is perfect accompanied by our keto raita dip!
Ingredients
- 6 thigh chicken thighs skinless boneless by sanderson farms
- 1 cup yogurt, plain, whole milk
- 1 clove garlic
- ½ tablespoon ginger root, raw
- ½ tablespoon lemon juice
- ½ teaspoon cumin, ground
- ½ teaspoon coriander by gourmet garden
- ½ teaspoon paprika
- ½ teaspoon chili powder
- ¼ teaspoon turmeric, ground
- ½ tablespoon lemon peel
- ⅛ teaspoon black pepper
Instructions
- Add the yogurt to a mixing bowl along with the cumin, coriander, paprika, chilli powder, turmeric, 1 tablespoon of grated ginger, 1 clove of minced garlic, black pepper, lemon juice and the lemon zest. Mix together well to combine.
- Arrange the chicken thighs in a shallow dish and pour over the marinade.
- Using your hands, rub the marinade evenly all over the chicken, ensuring that it is completely coated. Cover tightly with saran wrap/cling and transfer to the fridge to marinate for a minimum of two hours.
- Once you are ready to cook, remove the chicken from the fridge and preheat the oven to 400 degrees Fahrenheit.
- Sit a raised oven rack in a tray to catch any juices. Arrange the chicken pieces across the rack and spoon any remaining marinade over the chicken. Transfer to the oven to bake for 25 minutes then turn the chicken pieces over. Bake for a further 10-15 minutes or until the outside is lightly charred and the chicken is completely cooked through.
Nutrition Facts
- Servings: 3
- Calories: 319.8kcal/1338.2kJ (per serving)
- Fat: 11.9g (per serving)
- Carbs: 5.9g (per serving)
- Protein: 47.2g (per serving)
