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Easy Low Fat Tandoori Chicken

Quick & Easy Tandoori Chicken

Eating just boiled chicken can get boring really quickly. In general I’ve noticed that low fat diets are often low on flavour as well. People like to keep it simple, boiled chicken and broccoli is a staple. I however have just one life to live and I have no time to eat bad food. So I figured this tandoori chicken would be a great option for me. Full of flavour and spices and low on fat because of minimal use of cooking fat and also using chicken breasts. However to be honest, if you’re a bit more flexible then I’d say get chicken leg/thigh meat and use that instead. Anyway, enjoy!

Nutrition Info (Per serving)

  • Calories: 225
  • Carbs: 2g
  • Fat: 5g
  • Protein: 52g
  • Fiber: 0g

This recipe makes 4 servings. Get this recipe on myfitnesspal.

easy low fat tandoori chicken
Easy Low Fat Tandoori Chicken
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
An Indian classic
Servings Prep Time
3 servings 5 minutes
Cook Time Passive Time
10 minutes 30 minutes
Servings Prep Time
3 servings 5 minutes
Cook Time Passive Time
10 minutes 30 minutes
easy low fat tandoori chicken
Easy Low Fat Tandoori Chicken
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
An Indian classic
Servings Prep Time
3 servings 5 minutes
Cook Time Passive Time
10 minutes 30 minutes
Servings Prep Time
3 servings 5 minutes
Cook Time Passive Time
10 minutes 30 minutes
Ingredients
  • 500 grams Chicken Breast
  • 50 grams Yogurt (Dahi)
  • 10 grams Ginger Garlic Paste
  • 1 Tbsp Ghee
  • 1 Tsp Salt
  • 1 Tsp Kashmiri Red Chilli Powder
  • 1 Tsp Tandoori Masala
  • 1/2 Tsp Kasuri Methi (Fenugreek Leaves)
  • Juice of half a lime
Servings: servings
Units:
Instructions
  1. Start by prepping the chicken. Separate the chicken tender from the breast. Then cut off the bottom part of the breast (the thin section) and then slice the fat top part from the center to butterfly it.
  2. In a large bowl mix all the other ingredients and then add the chicken and give it all a good mix. Marinate for at least 1 hour or overnight in the fridge.
  3. Heat a non stick pan on the stove and then fry the chicken in batches. Cook for 3-4 minutes on each side. Breast meat cooks very fast and the longer you cook it the more it will dry out.
  4. Once cooked, serve with some mint and coriander chutney.

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