Grilled Tandoori Chicken | Keto Friendly (Edit recipe)

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Tandoori chicken is a classic Indian dish that is full of flavour. Traditionally made in a tandoor oven, it is just as delicious made on the grill. Serve it as is or with cauliflower rice.

25 minutes

40 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	273
Fat:	19 g
Carbohydrates:	5 g
Protein:	17 g
Cholesterol:	88 g
Sodium:	1808 mg
Fiber:	1 g
Sugars:	3 g
Calculated for total recipe.

Serves: 4-6

Ingredients

6 pieces Chicken Leg Quarter, scored or 1 free range chicken cut into 6 pieces
1.5 cups Plain Greek Yogurt, or Ann’s keto yogurt recipe
30 grams Avocado Oil
12 grams Lemon Juice
30 grams Garlic
25 grams Ginger Root
3 - 4 tsp Sea Salt, or to taste
3 - 5 tsp Smoked Paprika, or kashmiri chili powder
1.5 Tbsp Ground Cumin
1.5 Tbsp ground Coriander
1 Tbsp Ground Fresh Black Peppercorns
1 tsp Turmeric Powder
1 Tbsp Tamarind Paste, optional
1 - 2 tsp Hickory Liquid Smoke
3 - 4 sprigs Cilantro, chopped, optional

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

To a compact blender, blend together avocado oil, lemon juice, garlic cloves and ginger root to make a paste.
To a large baking dish or large bowl, add in the skinless chicken legs.
Next, add in all the ingredients to the legs including the garlic and ginger paste.
Mix all the ingredients by hand and massage the marinade into the scored parts of the chicken, coating evenly.
Marinate the chicken in the fridge overnight for at least 12 hours. The longer the marinade time, the better. Recommended: 48 hours is best.
Preheat the grill (or oven) on medium high heat (375°F - 400°F), and place the marinated chicken legs on the grill (or in a foil-lined tray).
Grill or bake for 25-30 minutes, flipping a few times and brushing on the left over marinade. Optional: If baking, set the oven to broil at 450°F and broil for 4-5 minutes. If grilling, torch the chicken legs with a blow torch until slightly charred. Rest for 5 minutes before serving.

Notes

If using tamarind paste, select brands without added sugar. I used Cock brand concentrate cooking tamarind paste which has 1g carbs per tsp. I personally like a longer marinating time. If time does not permit, a few hours will do. Best to use a vacuum sealer machine and container to marinate.