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A diabetic friendly tandoori chicken arrangement on a plate.

Diabetic-Friendly Tandoori Chicken

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Prep Time 15 minutes
Cook Time 30 minutes
Servings 4
Calories 175 kcal

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

Serving: 1 chicken breastCalories: 175kcalCarbohydrates: 4gProtein: 30gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 75mgSodium: 153mgPotassium: 549mgFiber: 1gSugar: 2gVitamin A: 956IUVitamin C: 2mgCalcium: 72mgIron: 1mg
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