Grilled Tandoori Chicken | Keto Friendly (Edit recipe)

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
Show nutritional information
This is our estimate based on online research.
Fat:19 g
Carbohydrates:6 g
Protein:17 g
Cholesterol:88 g
Sodium:1809 mg
Fiber:1 g
Sugars:3 g
Calculated for total recipe.

Serves: 4-6

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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
  1. To a compact blender, blend together avocado oil, lemon juice, garlic cloves and ginger root to make a paste.
  2. To a large baking dish or large bowl, add in the skinless chicken legs.
  3. Next, add in all the ingredients to the legs including the garlic and ginger paste.
  4. Mix all the ingredients by hand and massage the marinade into the scored parts of the chicken, coating evenly.
  5. Marinate the chicken in the fridge overnight for at least 12 hours. The longer the marinade time, the better. Recommended: 48 hours is best.
  6. 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).
  7. 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.


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.

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