Low Carb Tandoori Chicken or Turkey

This is a low carb (and gluten free) curried chicken you will find in Indian restaurants. The recipe below uses chicken breasts; I tend to use an equivalent amount of dark meat, or two whole chickens.  The dark meat is much moister then the breasts in my opinion.

8 chicken or turkey breasts without skin

2 cups sour cream

2 garlic cloves, crushed

1 tbsp medium curry powder

2 tsp ground ginger

11/tsp ground cumin

11/tsp ground coriander seed

1 tsp salt

1/tsp ground turmeric

With sharp knife, make shallow slits in top and underside of chicken.

Combine sour cream, garlic, curry powder, ginger, cumin, coriander seed, salt and turmeric in a medium bowl.  Stir to mix well.

Place chicken in a 9 x 13-inch glass baking dish, cover with curry mixture and marinate overnight.

Remove from marinade.

If cooking breasts only, wrap each chicken breast in foil.  Bake in 350°F oven 45 minutes, or until tender and no longer pink.  Remove chicken from foil; drain.  Broil 6-inches (15 cm) from heat about 2 minutes (set timer to prevent burning) or until golden.

If cooking smaller pieces of dark meat, cook chicken on grill until thoroughly cooked.  You should get dark/burnt marks

Each serving approximately 3.1 g carbs

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