Low Carb Tandoori Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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For a great low carb dinner serve with Freshly cooked Spinach Leaves (7g net carbs) Serves 4 Ingredients:
910 g chicken, cut into pieces |
6 g salt |
295 ml plain yogurt |
1/2 onion, finely chopped |
1 clove garlic, minced |
2 g grated fresh ginger root |
4 g garam masala |
2 g cayenne pepper |
5 ml yellow food coloring |
5 ml red food coloring |
2 g finely chopped cilantro |
Directions:
1. Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
2. In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
3. Preheat an outdoor grill for medium high heat, and lightly oil grate.
4. Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.
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