Low Fodmap Chicken Tandoori

Low Fodmap Chicken Tandoori

Chicken Tandoori

January 29, 2018
: 5
: 20 min
: 40 min
: 60 min
: Easy

This is a flavour packed, low fat meal that is quick to prepare and tastes better than your local takeaway


  • 1 tbs coriander seeds
  • 1 tbs cumin seeds
  • 1 tbs salt
  • 1 tbs ground turmeric
  • 2 tbs chilli powder (optional)
  • 2 tbs cinnamon
  • 6 cardamon pods
  • 10 whole cloves
  • 50g brown sugar
  • 80g tomato paste
  • 3cm grated ginger
  • 150g olive oil
  • 600gm chicken breast
  • 1 tbs salt
  • 1 pinch black pepper
  • 200g Lactose Free Yogurt
  • 30g ghee
  • Mint Leaves
  • Lemon
  • Step 1 Place all Tandoori paste ingredients in to the mixing bowl and puree 25sec/speed 9. Transfer to bowl and cover with cling wrap. Place in refridgerator whilst preparing chicken.
  • Step 2 PREPARE CHICKEN. Soak 8 wooden skewers into a large bowl of water to soak for 30 minutes.
  • Step 3 Take chicken breasts and cut in to even cubes approx 2cm x 2cm.  Place a bowl onto mixing bowl lid weigh chicken into it. Add lemon juice and toss to combine. Add salt and pepper to bowl and rub evenly over chicken. Weigh yogurt and 120 g of the reserved Tandoori paste in to the bowl and then coat chicken in marinade. Thread chicken on to skewers and place on baking tray lined with parchment paper. Cover with plastic wrap and place in to refrigerator to marinate for 1 hour.
  • Step 4   Place ghee into mixing bowl and melt 1min/varoma/speed1. Drizzle over chicken skewers, then place skewers under grill and cook for 8 minutes. Turn chicken regularly to ensure even cooking.
  • Step 5 Garnish with chopped mint.

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