Low Fat Chicken Tikka Kebab

Anabolic Chicken Tikka Kebab Recipe

I got to admit I’ve done low fat recipes before. I’ve eaten a high protein diet to build muscle before. But it’s only after I started watching Greg Douctte’s videos did I start using or labeling things ‘Anabolic’. Anyway I’ve been eating these wraps (inspired by Coach Greg) but of course with my own spin/twist to it and these low fat chicken tikkas are the perfect filling for the wrap. I hope you enjoy this delicious anabolic chicken recipe.

It’s got a few spices but remember you these are pretty much the basic Indian spices to stock up these and you can use them in many other recipes as well.

Oven & Grill Cooking

These kebabs can also be made on the grill or using an oven. The grill is definitely going to add a lovely smoky flavour to the meat. In the oven you got to be careful because breast meat can dry out and that’s why I prefer the pan. But you can turn up the oven to the max and cook it. I’d suggest using the thermometer to get it cooked perfectly.

I would also recommend if you don’t care as much about protein and fat macros then use chicken leg/thigh instead and use a little more ghee when cooking or baste with ghee when in the oven. That will definitely get you closer to what you taste in a restaurant because they really bathe things in fat.


chicken tikka kebab


Nutrition Info (Per serving)

  • Calories: 201
  • Carbs: 1g
  • Fat: 7g
  • Protein: 31g
  • Fiber: 0g

This recipe makes 5 servings. Get this recipe on myfitnesspal. To calculate the serving size place all the cooked kebabs on your weighing scale and divide by 5 and then portion out accordingly.

chicken tikka kebab

Low Fat Chicken Tikka Kebab

Easy Low Fat Chicken Tikka
3.80 from 5 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 1 hour 20 minutes
Course Appetizer, Main Dish
Cuisine Indian
Servings 5 servings



  • Cut the chicken breast into tikka size chunks and marinate with salt, ginger garlic paste, 1tsp kashmiri red chili powder and the juice of half a lime. Marinate for 15-20minutes
  • To make the 2nd marinade hang the curd in a cloth to get rid of some of the water. In a bowl heat the mustard oil for 30 seconds in the micro and mix with the remaining Kashmiri chili powder to bring out the red colour.
  • Then add in the hung curd and remaining spices including the kasuri methi. Add the chicken into this marinade and let it sit for an hour.
  • Cook the kebabs on a non stick frying pan using either pan spray or a very light coating of ghee. No more than 20 calories worth of it. Cook them in 2 batches so as to not crowd the pan. Chicken breast cooks quickly so about 4minutes on each side.
  • Once your chicken is cooked, serve with a nice green chutney and garlic with some sliced raw red onions and coriander.
Tried this recipe?Let us know how it was!

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One Comment

  1. I’m going to try this in an air fryer, and serve it with fried cauliflower rice. Horns up Sahil! You rock buddy.

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