Indian Baked Chicken

Indian Baked ChickenI created a  tasty new baked chicken dish last night.  I took typical Indian spices and merely marinated the meat for 1 hour using some heavy cream.  I might have used yogurt or sour cream if I had had either on hand, but alas, I did not.  The cream worked just fine though.  This simple dish was delicious, went together quite quickly and we LOVED it!  I will definitely be baking this one again!  I want to try it on the charcoal grill soon, too. 🙂  The pan dripping are delicious basted up over the meat when serving, so don’t throw that away!  This recipe is suitable for all phases of Atkins, Keto diets, and Primal as well.  Paleo followers will need to use coconut milk in lieu of the cream.

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1 large chicken breast, skin on, cut in half crosswise

2 chicken legs (with thigh attached), cut apart

1/3 c. heavy cream, (or yogurt, sour cream or coconut mulk)

1 tsp. tandoori spice blend (I use Sharwood’s brand)

¼ tsp. turmeric

1 large clove garlic, minced

1 tsp. ginger root, peeled, minced

1 T. (1 oz.) onion, minced as fine as you can get it

Juice of ½ lime

VARIATION:  Instead of indoor baking, prepare a hot bed of coals in your charcoal grill and cook about an hours until done.  Then it will taste a lot like classic restaurant Tandoori chicken.

DIRECTIONS:  Place cream in large marinating bowl.  Add all spices, ginger, garlic and onion.  Add lime juice and then the 6 chicken pieces.  Toss to coat well and refrigerate for 1 hour, turning once during marinating.  When ready to bake, preheat oven to 375º.  Place chicken pieces on a large baking pan (I used metal pan).  Spread the marinating mixture atop each piece.  Pop into 375º oven and bake for 1 hour or until 170º on a meat thermometer and browned nicely.  Serve with your favorite side dishes.

NUTRITIONAL INFO:    Makes 3 adult servings (2 pc. each).  Serving contains approximately:  (using heavy cream)

465 calories

28.3 g fat

2.93 g carbs, 0.40 g fiber, 2.53 g NET CARBS

47.4 g protein

694 mg sodium




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