Greetings, fellow food enthusiasts! Anne Carter from Beyond The Bayou Blog, back again to bring you some culinary magic. Today’s special recipe is a Keto Tandoori Chicken, perfect for those looking to enjoy rich, spicy flavors while staying on a low-carb diet.
Discover the vibrant flavors of India with this Easy Tandoori Chicken recipe. Perfect for both novice cooks and seasoned chefs, this dish transforms simple chicken into a culinary masterpiece with minimal effort. The secret lies in a blend of yogurt and aromatic spices that infuse the meat with rich, tangy flavors and a beautiful, fiery hue.
Whether you’re planning a casual family dinner or a festive gathering, this recipe promises to deliver a taste sensation that’s sure to impress. Best of all, it’s straightforward enough for any weeknight meal yet impressive enough to stand out at your next barbecue.
Let’s embark on a delicious journey to the heart of Indian cuisine with this easy-to-follow recipe.
What Is Tandoori?
Well, it’s a cool way of cooking stuff that hails from India. They use this special oven called a tandoor, which is basically like a super-hot, round oven made of clay.
Now, here’s the fun part: they marinate meats or seafood in yogurt or coconut milk mixed with spices that smell amazing before popping them into the tandoor to cook.
But hey, not all of us have a tandoor sitting in our kitchens, right? No worries! You can still make tandoori-inspired dishes right at home using your regular oven, air fryer, or even your good ol’ backyard grill. So, don’t sweat it if you’re lacking fancy equipment – you can still enjoy those tasty flavors!
Keto Tandoori Chicken Recipe
Equipment
- Mixing Bowls
- Measuring Spoons
- Knife
- Cutting Board
- Whisk
Ingredients
- 3 lbs chicken legs
- 6 tbsp tandoori masala spice mix
- 500 ml/2 cups plain Greek yogurt
- 1 tsp salt
Instructions
- Cut two slits into each chicken leg for better marinade penetration.
- Mix tandoori masala spice, salt, and yogurt to create the marinade.
- Cover the chicken with the marinade and let it sit for at least 2 hours or overnight.
- Preheat the air fryer to 190°C/360°F and spray the basket with cooking spray.
- Place the chicken legs in the basket, cut side down, and cook for 10 minutes.
- Flip the chicken legs and air fry for another 5-10 minutes until the internal temperature reaches 165°F/74°C. Keep warm and repeat with remaining chicken.
Nutrition
Tips You Should Try!
- Chicken Choices: Traditionally, you’d use whole chicken legs, but feel free to mix it up with thighs, drumsticks, or even boneless, skinless breasts. Personally, I find bone-in chicken legs give the juiciest, most succulent results.
- Marinating Magic: The secret to flavor is in the marinade. Give your chicken at least a couple of hours to marinate, or better yet, let it soak up those tasty spices overnight for maximum yumminess.
- Yogurt Matters: Keep it simple with a mix of plain yogurt and tandoori masala spice. Look for thick yogurt like Greek or Sky– full fat or fat-free, as long as it’s nice and thick.
- Slit and Slide: Before you dunk your chicken in the marinade, make some shallow cuts in it. This helps the marinade get all up in there, making your chicken extra flavorful and reducing cook time.
- Skin Situation: To skin or not to skin? That’s up to you! I switch it up depending on my mood and how much time I have.
- Air Fryer Alert: Don’t cover the metal plate at the bottom of your air fryer with parchment paper or foil for an easy cleanup. It might seem like a shortcut, but it’ll leave your chicken soggy instead of crispy by trapping the juices.
- Serving Savvy: For a mouthwatering meal, serve your tandoori chicken with basmati rice, a dollop of plain yogurt, and some mango chutney on the side. Trust me, it’s a flavor explosion!
What To Serve With Tandoori Chicken?
