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Low FODMAP Baked Tandoori Chicken Recipe

Servings – 4

Ingredients

  • 1 cup plain lactose free yoghurt (full fat)
  • 2 Tbsp. coconut oil 
  • ½ lemon, juiced
  • 3 tsp Casa De Santé Indian seasoning.
  • Few drops red food coloring (optional) 
  • 4 chicken drumsticks 
  • 2 tsp fresh mint, finely chopped
  • Cilantro leaves for garnish (optional)

Preparation

  1. Pour ½ cup yogurt, coconut oil, food coloring (optional) and Casa De Santé Indian seasoning into a ziplock bag with the chicken and marinate for at least 3 hours or preferably overnight.
  2. Preheat oven 350F. Line a tray with foil and place a rack on the tray.
  3. Remove chicken from the Marinade, shaking off excess (reserve excess marinade), and place in the oven.
  4. Bake for 20 minutes, then slather on excess marinade (very generously), turn the chicken and slather marinade on the other side.
  5. Bake for another 10 minutes.
  6. Remove chicken from the oven, slather on Marinade, turn the chicken and slather on more Marinade.
  7. Bake for a final 10 to 15 minutes, or until the chicken is cooked.
  8. Make a mint yogurt sauce by combining ½ cup lactose free yogurt with mint leaves.
  9. Let the chicken rest for 5 minutes before serving with Mint Yoghurt.
  10. Optional: Garnish with cilantro/coriander leaves and serve with lemon wedges and a GF tortilla or rice.

 

241 calories (per chicken drumstick only)
GF


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