Chicken Tandoori Kebabs
Low fat Chicken Tandoori Kebabs that tastes just as good as the full fat versions out there.
You don’t need a lot of fat to make chicken tandoori kebabs that tastes amazing. What, with all those spices?
This low fat tandoori chicken tikka is delicious served simply on its own with a green salad or raita but it is also great mixed into a curry. That’s one of the things that makes British Indian restaurant style food so good: all those layers of flavour!
You could cook this low fat tandoori chicken tikka in the oven pre-heated to 200c (400f) until cooked through but I prefer the smoky flavour of the bbq.
When you skewer the chicken, it cooks both from the outside and also the inside from the hot skewer. This leaves the chicken succulently tender. Whichever you decided, this one you have to make.
This is a recipe that I think achieves the magnificent flavour of tandoori chicken but without all the calories. I’d love to hear your thoughts if you make it. I have also included a version of this recipe in my new cookbook ‘The Curry Guy Light.
If you like this recipe try these similar ones:
One of the reasons this low fat chicken tikka is light is the same reason other chicken tikkas are light. The skin is removed from the chicken. The skin is where most of the fat is in chicken. Marinating the chicken in this way means you won’t miss the skin!
Are you ready to give this low fat chicken tikka a try?
- 1kg skinless, boneless chicken breasts, cut into bite-sized pieces (tikka)
- Juice of 2 lemons
- 3 tablespoons garlic and ginger paste
- Red food colouring powder (optional)
- 1 tsp flaky sea salt
- FOR THE MARINADE
- 250g non-fat Greek yoghurt
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 2 tbsp tandoori masala
- 1 tsp amchoor (dried mango powder)
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 1 tbsp green chilli paste or 2 finely chopped green chillies
- 20g coriander leaves, finely chopped
- Salt to taste
- Place the chicken in a large mixing bowl and drizzle the lemon juice over the top. Mix in the garlic and ginger paste, salt and red food colouring (if using). Allow this to stand while you make the marinade.
- Place the yoghurt in a mixing bowl and then whisk in the other rest of the ingredients up to the salt until creamy smooth. Add the chicken pieces and rub the marinade into the flesh. The chicken needs to marinate for at least 30 minutes but a few hours or overnight will get you tastier results.
- When ready to cook, set up your bbq for direct heat grilling. Skewer the marinated chicken. If you are using the tandoori chicken in a creamy curry such as chicken tikka masala, be sure to retain the marinade. When the coals are white hot, place the skewers over the heat and grill for about five minutes until you are getting a good char on the underside. Flip it over and cook the other side until nicely charred and cooked through. Season with salt to taste to serve.
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