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.
Low-carb tandoori chicken
Low-carb 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.