Tandoori Marinade Recipe

Keto Tandoori Chicken Drumsticks Low Carb Simplified

WEBFeb 9, 2021 · Instructions. Get started: Preheat the oven to 450 degrees F. Grate or mince a tablespoon of garlic and ginger. In a large bowl, …

Rating: 5/5(1)
1. Get started: Preheat the oven to 450 degrees. Grate or mince a tablespoon of garlic and ginger. In a large bowl, combine 1/2 cup yogurt, garlic and ginger, garam masala, cumin, and cayenne. Stir well. Season chicken drumsticks with salt. Combine the chicken and marinade until chicken is fully coated. We recommend marinating for at least 30 minutes. If you're able to marinate the night before or the morning of, then cover and refrigerate.
2. Make yogurt dip (if desired): Combine 1/2 cup yogurt, 1 minced garlic clove and 1 tablespoon lemon juice. Lightly season with salt and pepper. Mix well to combine. Refrigerate until ready to serve.
3. Bake: Line a rimmed baking sheet parchment paper. On top, place a baking rack. Lightly grease the rack with avocado oil. As soon as chicken is done marinating, space out chicken drumsticks on rack. Put in 450 degree oven and bake for 40 minutes (when done, chicken should register 165 degrees on thermometer). Flip drumsticks midway through baking. To make the skin even crisper, broil for a few minutes on each side until slightly charged.

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Keto Tandoori Chicken Savory Tooth

WEBAug 7, 2018 · Stir together all marinade ingredients in large bowl until well-mixed. Add chicken thighs to bowl one at a time, using tongs to stir them …

Rating: 4.7/5(6)
1. Marinate Chicken: Rub salt, pepper, and lime juice over all surfaces of chicken thighs; set aside. Stir together all marinade ingredients in large bowl until well-mixed. Add chicken thighs to bowl one at a time, using tongs to stir them around until smeared with marinade before adding another. Cover and refrigerate for 6 to 24 hours.
2. Prepare: Position oven rack in center of oven. Turn on broiler, set to high. If broiler is not available, plan to bake instead (Note 4) by preheating oven to 450 F. Prepare baking sheet lined with foil or parchment paper, optionally fitted with greased wire rack (Note 5). Use tongs to transfer marinade-covered chicken thighs to baking sheet, spreading out each thigh to lay it flat without touching others. Discard excess marinade in bowl.
3. Cook Chicken: Place baking sheet in oven, cooking until chicken appears mostly dry on top with a few blackened tips, 15 to 20 minutes. Take out baking sheet, flip chicken thighs, and return to oven. Cook until chicken appears dry and is cooked through, about 10 minutes, monitoring frequently to avoid burning. Serve (Note 6).

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