Description
This Tandoori Chicken Recipe is a wonderful light and low carb dinner for you and your family. A delicious mixture of Indian flavors that your guests will love!
Ingredients
Scale
Tandoori Chicken:
- 2 pounds skinless chicken thighs (about 12 pieces)
- 1 packet Shan tandoori masala mix
- 5–6 Tbsp lemon juice
- 2 Tbsp olive oil
- 1 cups greek yogurt
- 12 large leaves of romaine lettuce
- 1 medium red onion (sliced)
- bunch of fresh parsley
Mint Chutney Sauce:
- 2 Tbsp mint chutney
- 1 cup greek yogurt
Instructions
- To make the marinade, combine 1 cup of greek yogurt, olive oil, lemon juice, and 1 packet of Shan Tandoori Masala Mix. Stir until well mixed.
- Place chicken in a Ziploc bag or medium-sized bowl, and pour marinade over chicken. Mix up really well, making sure all the chicken is completely coated. Put in the fridge for at least 3 hours, but preferably overnight.
- When ready to cook, preheat grill to medium-high. Place chicken on hot grill and cook for about 15 minutes, with the lid shut for most of the cooking time. Once cooked, bring inside and let rest while you prepare the rest of the ingredients.
- Rinse and dry 12large leaves of Romaine lettuce. Place 2 on each plate.
- Slice the red onion, and chop about ½ of the bunch of fresh parsley.
- To make the mint chutney sauce, take a small bowl and mix together 1 cup of greek yogurt and 2 Tbsp of mint chutney. Stir until well mixed.
- Slice the chicken and put it on top of your lettuce. Then add sliced onions and fresh parsley. Drizzle 2 spoonfuls of your sauce on top.
Notes
- Use skinless chicken thighs or drumsticks. Dark meat is going to be much better and won’t dry out like chicken breasts.
- If using the Shan Tandoori Masala Mix, it has traces of Gluten and Tree Nuts, so if allergic please DO NOT USE.
- When making your own Masala Mix from scratch, please double check at all spices don’t have gluten in them if you have an allergy.
- Shan Masala Mix calls for Red Food Dye, it is NOT necessary.
- Chicken needs to be marinated for at least 3 hours, but the best results are letting it marinate overnight.
- Nutrition facts include 2 Tablespoons of Mint Chutney Sauce, feel free to leave that out if you don’t like the sauce.
- Prep Time: 20
- Cook Time: 15
- Category: Dinner
- Method: Grilling
- Cuisine: Indian