This Tandoori Chicken is packed with warm, vibrant spices and comes together with a creamy yogurt marinade that keeps the meat tender and full of flavor. It’s easy to prep, grills beautifully, and delivers that classic tandoori taste without a lot of fuss. Perfect for a quick weeknight dinner or weekend grilling, and delicious with a squeeze of fresh lemon or your favorite veggies.
Diabetic-friendly simply means this recipe is lower in sugar and made with simple ingredients that support steady energy. As always, check that the ingredients and nutrition profile align with your personal dietary needs.
Diabetic-Friendly Tandoori Chicken
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup plain Greek yogurt
- 3 teaspoons garam masala
- ¼ teaspoon cayenne pepper
- ½ teaspoon turmeric
- 1 teaspoon cumin
- ½ teaspoon coriander
- 1 tablespoon paprika
- Fresh lemon juice to taste
- 2 teaspoons minced garlic
- 1 teaspoon ginger paste
- Salt and white pepper to taste
Instructions
- In a bowl, mix Greek yogurt, garam masala, cayenne pepper, turmeric, cumin, coriander, paprika, lemon juice, minced garlic, ginger paste, salt, and white pepper until well combined.
- Put the chicken breasts in a sealable plastic bag and pour the marinade over them, ensuring each piece is evenly coated. Seal the bag, squeeze out the air, and knead to ensure the chicken is fully marinated.
- Refrigerate the chicken for at least 3 hours to let the flavors soak in.
- Heat the grill to medium-high. Cook the chicken for about 6-7 minutes on each side, or until it reaches an internal temperature of 165°F (74°C).
- Let the chicken rest for a few minutes after grilling. Serve with extra lemon and fresh herbs if desired.
Nutrition
Nutritional Disclaimer: Please note that the nutritional information in this content is provided as a guideline only and should not replace professional medical advice. Consult with a healthcare professional to ensure that any dietary changes or nutritional guidelines are appropriate for your personal health needs.