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Tandoori Style Chicken Thighs – Low Carb and Gluten Free

  • Author: Mellissa Sevigny
  • Yield: 8 chicken thighs 1x
  • Category: Entree
  • Cuisine: Chicken



  • 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


  1. Combine all of the marinade ingredients in a gallon sized ziploc bag and mix well.
  2. 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.
  3. 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.


  • Serving Size: 1 chicken thigh
  • Calories: 255
  • Fat: 17g
  • Carbohydrates: 2g net
  • Protein: 21g