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Low-Carb Tandoori Chicken

By Jason Fung, MD

Low-Carb Tandoori Chicken

Low-carb tandoori chicken pieces can be cooked in the frying pan, in the oven or on the bbq. Keep extras for school lunch tomorrow. Recipe from Ditch the Carbs
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Break-Fast Meal, Dinners + Mains, Light Meal
Cuisine American, Indian, Middle Eastern
Servings 2
Calories 276 kcal

Ingredients
  

  • 2 large chicken breasts each sliced into 4 pieces
  • 1/4 cup yoghurt natural, unsweetened
  • 2 tbsp tandoori paste unsweetened
  • 1/4 tsp salt

Instructions
 

  • In a large bowl, mix the yoghurt, salt and tandoori paste.
  • Add the chicken pieces to the bowl and cover with the tandoori yoghurt mixture and allow to marinade for a few hours, or it can equally be cooked immediately.
  • Fry, bake, barbecue until cooked.
  • Serve with mint raita (yoghurt, cucumber and mint) and plenty of vegetables.

Nutrition

Nutrition Facts
Low-Carb Tandoori Chicken
Amount per Serving
Calories
276
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
149
mg
50
%
Sodium
 
567
mg
25
%
Potassium
 
884
mg
25
%
Carbohydrates
 
1
g
0
%
Sugar
 
1
g
1
%
Protein
 
49
g
98
%
Vitamin A
 
98
IU
2
%
Vitamin C
 
3
mg
4
%
Calcium
 
48
mg
5
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Dinners + Mains, Middle Eastern
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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