I recently created a tasty baked Indian chicken dish similar to tandoori chicken in flavor. Typically I would just take Indian spices and marinate the meat for 1 hour using some yogurt or sour cream, but I had neither dairy product on hand and tried using heavy cream. The cream worked just fine. This simple dish is delicious with a piece of my Flat Bread. We LOVE this recipe now and bake it often. It is even better grilled over charcoal for that true tandoori smoke flavor to enhance the spices. If baked indoors, 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.
1 large chicken breast, skin on, cut in half crosswise
2 chicken leg quarters, cut apart at joint
1/3 c. heavy cream, (or yogurt, sour cream or coconut milk)
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 cals, 28.3g fat, 2.93g carbs, 0.40g fiber, 2.53g NET CARBS, 47.4g protein, 694 mg sodium