Keto Tandoori Chicken
I walked into my local supermarket and picked up a box of ready to eat ‘white tandoori chicken’. Normally a ‘white’ version is called Afghani chicken or Malai Tangdi. I can’t say I’ve heard or seen ‘White Tandoori Chicken’ used around much. Without giving it much thought I read through the ingredients and since it tasted good I figured I would like to make my own Keto version.
Allergic to nuts?
The original recipe I looked at used cashew paste which is quite regularly used in Indian food. Cashew paste is used as part of a marinade (like in this recipe) and sometimes to thicken up a sauce and add richness. However cashews are not perfectly Keto. A 100 grams of cashews have about 27 grams of carbs. You can easily fit 10-20grams of them into your daily meal plan or recipes if you want. It’s your call.
If you are allergic to nuts then I would recommend some heavy cream or greek yogurt as a replacement. You could also throw in a bit of cream cheese or cheddar but then it will turn into a malai kebab.
Since I’m on holiday in the UK I haven’t had the time to calculate the macros. If someone has the time and can post them in the comments, that would be great. I’m pretty sure this recipe (like most similar chicken recipes) will be a fair amount of protein and not as much fat and minimal carbs. My suggestion with recipes like this is to fit them into your day in a way that you can supplement the meal with a fat bomb or maybe a bullet proof coffee. A chicken thigh on average has about 25 grams of protein. Most men would require anywhere from 60-100g of protein on Keto if not more. It’s likely if you are working out and doing some serious training your intake will be much more. So it’s safe to say, portion control and a balanced meal will sort you out.
White Tandoori Chicken
- Soak the almonds in about 50ml of hot water for 5 minutes and then blend to a fine paste.
- Score the chicken legs making gashes in the thigh and drumstick.
- Mix the salt, pepper, garam masala, almond paste, ginger garlic paste and lime juice and marinate the chicken. Leave to marinate for at least 1 hour. The longer the better.
- Heat the ghee in a non stock pan (or you can use cast iron too) and fry the chicken for about 4-5 minutes on each side and then cover and cook for another 10 minutes.
- Once fully cooked just use a wire grill over the stove top and char the chicken from the outside.
- You can alternatively cook the chicken in the oven at the highest temperature and keep basting every 3-4 minutes with melted ghee.
- And that's it your chicken is ready!