It’s been a crazy day over here in the IBIH kitchen! I’ll be finishing the last of the recipe testing and photos for the e-cookbook by this weekend (or die trying), and I managed to get three more recipes finalized and photographed today.
Sadly I don’t have a prep cook or maid so it’s a long day of cooking, photographing, and then the worst part – cleanup. It’s brutal, I’m not going to lie. On top of that it’s a challenge to keep my son busy and happy while I’m working.
This afternoon I provided him with some art/craft supplies – you know, pipe cleaners, googly eyes, glue and some other fun stuff. Genius right?? That project bought me about five minutes tops – a total bust! It took me longer to set up and then clean up all of the stuff then the time he actually played with it.
Then while we’re cleaning it, I got a huge sliver from our antique barn board dining room table under my thumbnail. Actually calling this thing a sliver is like calling Mt. Everest a hill. It was huge – practically a log (ok maybe a twig), and it was jammed way underneath my nail. It was touch and go there for awhile, but I finally got it out after cutting a notch in my nail and having at it with surgical tweezers and a safety pin.
It was seriously huge, I almost took a photo of it for posterity just so you could all feel sorry for me. Since that would be gross I refrained, but barely! I’m just happy they won’t have to amputate – having no thumb would make typing a LOT harder…
Anyway, enough about me – let’s talk about this awesome chicken I made the other night!!! It was super easy which is why I’m calling it “Cheater’s” Tandoori style.
I love Tandoori chicken but I didn’t feel like going through all the steps that are usually required, so I threw some yogurt, pre-made curry paste (I used Massaman style) and a couple of other things into a bowl, marinated the chicken thighs for a few hours and then baked them in the oven.
They were fantastic – and so easy that I might never make the real thing again!
Print
Tandoori Style Chicken Thighs – Low Carb and Gluten Free
- Yield: 8 chicken thighs 1x
Ingredients
- 1/2 cup plain yogurt
- 2 Tbsp hot curry paste
- 1 Tbsp fish sauce
- 1 Tbsp lime juice
- 1/2 tsp stevia or splenda
- 8 chicken thighs
Instructions
- Combine all of the marinade ingredients in a gallon sized ziploc bag and mix well.
- Rinse and pat dry your chicken thighs. Using a sharp knife, make a few deep slices across the top of each thigh. Add the chicken to your ziploc bag, squeeze the excess air out and seal. Squeeze and squish the bag to make sure the chicken is well coated, then toss into the fridge. Marinate for at least 4 hours, overnight is even better.
- Preheat the oven to 450 degrees (F) and place your chicken on a foil or parchment lined sheet pan. Bake the chicken for about 40 minutes – longer if they are really large chicken thighs. If your skin still hasn’t crisped up the way you want it, slide the pan under the broiler for a couple of minutes until it’s browned to your liking.
- Category: Entree
- Cuisine: Chicken
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 255
- Fat: 17g
- Carbohydrates: 2g net
- Protein: 21g
Spicy and tender, this chicken is delicious served with coconut spinach and some cole slaw to tame the heat. Enjoy!
Now I’m off to nurse my sore thumb and clean up the rest of the mess I made today! Then I’m pretty sure there is a glass of wine in my future..
Amy Minix says
This is one of my favorite recipes and I make it often! I use Kroger’s CarbMaster yogurt and it is perfect!
Wesley Hall says
Excellent Recipe. Didn’t change a thing and cant wait to make it again. If you don’t like sweet you can cut down on the stevia a tad, but I liked it as is.
keri says
This is a totally random comment but l love the pattern bapkin in the picture. Where did you get them?
Mellissa Sevigny says
Pretty sure those were from world market but not sure if they carry this pattern anymore!
michele says
I JUST made this as part of my first dinner on my low carb diet and DEE LISH! I had to sub in boneless skinless chicken breasts and modified cook time b/c of the change but still FABULOUS!
Alexx says
How would the cooking time/temp be affected if you halved the recipe?
Mellissa Sevigny says
The pieces of chicken would remain the same size so I don’t think it would affect the cooking time/temp much at all.
susanw says
Mellissa,
I made these thighs this week and they were sooooo good! Thank you. They will be in rotation for a while. I really love your blog and recipes. Thanks for your time and effort.
Susan
Mellissa Sevigny (sevimel) says
Thanks Susan, so glad you liked them! I do the same thing when I make something I like, it stays “in the rotation” for awhile and then I move on. The cool thing is that I might remember a dish I loved from years ago that’s been “out” of rotation and making it again is like discovering it the first time! Glad you’re enjoying the blog and thanks for taking the time to comment! :)
Javelin Warrior says
Another amazing post for me to drool over… I’m again featuring it in this week’s Food Fetish Friday series (with a link-back and attribution). I hope you have no objections and as always I love following your creations… Thanks so much for sharing.
Mellissa Sevigny (sevimel) says
Thanks JW it’s always a pleasure to be featured on Food Fetish Fridays – you always have a great lineup and it’s an honor to be included! :)