Tandoori chicken bites are such a brilliant alternative to processed chicken nuggets. You can make these as spicy or as tasty as you prefer.
Tandoori Chicken Bites
I love tandoori chicken but a lot of pre-made sauces or marinades, contain a huge amount of hidden sugar, wheat, colourings, additives etc. This easy tandoori chicken is sugar-free, wheat-free, low carb and so easy to make AND only uses 3 ingredients.
What a wonderful alternative to processed chicken nuggets. Simple Low Carb Tandoori Chicken bitesClick To TweetFor best results, you can marinade the meat for a few hours, but usually I’m not that organised so I just throw it together then cook them.
Serve with a huge salad in the summer, or vegetables in the winter. Make extra and save it for lunch the next day.
Tandoori Chicken
Tandoori chicken pieces can be cooked in the frying pan, in the oven or on the bbq. Keep extras for school lunch tomorrow.
Ingredients
- 2 large chicken breasts
- 65 ml natural yoghurt unsweetened
- 2 tbsp tandoori paste unsweetened
Instructions
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In a large bowl, mix the yoghurt and tandoori paste.
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Add the chicken tenderloins to the bowl and cover with the tandoori yoghurt and allow to marinade for a few hours or it can equally be cooked immediately.
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Fry, bake, barbecue, until cooked.
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Serve with a mint raita (yoghurt, cucumber and mint) and plenty of vegetables.
Serve with cauliflower rice or a large salad for a complete meal. Tandoor chicken bites are fabulous in a school lunch box.
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Andi says
Can you suggest a brand for “natural yoghurt unsweetened” all the yoghurts I’m finding have a lot of carbs and I’ve been searching like crazy!
Libby www.ditchthecarbs.com says
I buy De Winkels which is less than 1% carbs but not much fat so I add coconut cream to it when serving with granola. Any natural unsweetened yoghurt is generally 4% or less carbs.
Beryl says
How long to bake in a moderate oven please? Do you turn them halfway through cooking?
Libby www.ditchthecarbs.com says
I would bake them at 180C/350F for 15 minutes, turning once. I made them in my electric frying pan tonight with the lid on, and it was the most succulent chicken I have ever tasted. They were almost steamed.
Beryl says
Thank you, I will try the oven, or maybe the frypan. Both sound awesome. Thanks so much for an easy, quick and yummy recipe. I am most grateful!
Eric says
How’s it tandoori chicken if it isn’t made in a tandoor?
Libby www.ditchthecarbs.com says
Because I use a tandoori paste.