5.0 from 12 votes
Chicken Tandoori Recipe
This Tandoori Chicken recipe is marinated in a seasoned yogurt marinade, then cooked in a skillet or on the grill until perfectly golden brown. It's an easy Indian dinner that's bursting with flavor, just like the restaurant version! Plus this recipe is high in protein, low carb, and gluten-free.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Calories: 200 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
- 1.2 pound chicken breast cut in half lengthways, or use chicken cutlets
Marinade
- 1/2 cup PLAIN yogurt
- 1 tablespoon lemon juice
- 1 tablespoon onion powder
- 1 tablespoon minced garlic
- 1 tablespoon garam masala
- 1 tablespoon paprika
- 1 teaspoon Coriander
- 1 teaspoon cumin
- 1/2 teaspoon ginger
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt
- 1 tablespoon cilantro leaves
- Cooked basmati rice to serve with, as well as extra cilantro and lemon wedges
Instructions
- In a mixing bowl, combine all the marinade ingredients. Whisk until smooth.
- Add in the chicken and stir until evenly coated on all sides. Allow the chicken to marinate for at least 1 hour overnight in the fridge.
- Before cooking the chicken, take it out of the fridge and allow it to get to room temp, about 30 min should be enough.
- Heat a large heavy-bottom pan or a grill over medium-low heat. Lightly oil with some olive oil to prevent the chicken from sticking.
- Cook the chicken for 6 minutes per side, or until cooked through.
- Serve over cooked basmati rice with cilantro and lemon wedges if desired. Enjoy!
Cup of Yum
Notes
- Plain yogurt: You can use Greek yogurt if needed, but the marinade will be tangier.
- Garam masala: Garam masala is a mix of spices that are commonly used in Indian food. You can buy this from the store or make your own at home.
- Cayenne: If you prefer less spice, adjust the amount of cayenne.
- Marinate longer. The longer you marinate the chicken, the more flavorful and moist it will be.
- Avoid overcooking. If needed, you can use a meat thermometer to check the chicken. It should read 165°F. Overcooked chicken tandoori is very dry.
Nutrition Information
Calories
200kcal
(10%)
Carbohydrates
6g
(2%)
Protein
31g
(62%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Cholesterol
91mg
(30%)
Sodium
467mg
(19%)
Potassium
641mg
(18%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
980IU
(20%)
Vitamin C
3mg
(3%)
Calcium
59mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 200
% Daily Value*
| Calories | 200kcal | 10% |
| Carbohydrates | 6g | 2% |
| Protein | 31g | 62% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 91mg | 30% |
| Sodium | 467mg | 19% |
| Potassium | 641mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 980IU | 20% |
| Vitamin C | 3mg | 3% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.