Chicken tandoori recipes add some Asian inspiration to mealtime!
With a base of chicken tandoori and pickled ginger, this dish is so exciting and full of flavor you won’t believe it’s low-fat, low-carb! Native to the Indian subcontinent, tandoori spice blends include cumin, cinnamon, paprika, cayenne, turmeric, and ginger. Let your tandoori chicken recipe marinate overnight for even more flavor!
7 Oz Chicken, marinated in tandoori spices
1 Bag Shirataki noodles
1 Cup Bell pepper, chopped
1 Cup Vegetable coulis
1 Tbsp Pickled ginger, sliced
1 Tsp Chives
1/4 Tsp Grape seed oil
To prepare for this chicken tandoori recipe, cube your chicken and season it with tandoori spice
, sea salt, and pepper. Let the seasoned chicken sit for at least half an hour before you begin the chicken tandoori recipe. If you don't already have one prepared, you will also want to prepare a vegetable coulis
To begin, heat up your non-stick pan with grape seed oil
over medium heat.
Once your oil is hot, take your tandoori-spiced chicken and add it to the pan.
Let your chicken sear for approximately 1 minute.
Once your chicken has seared on every side, add your bell peppers to the tandoori chicken.
While your tandoori chicken and bell peppers
are cooking, roughly chop your pickled ginger.
After they have been roughly chopped, add the pickled ginger to your chicken tandoori pan.
Once your chicken tandoori ingredients have had a chance to cook, pour your vegetable coulis into the pan. Make sure your coulis is well mixed with all your ingredients.
Take your already cooked shirataki noodles and add them to the pan to heat.
Before mixing your noodles into the tandoori chicken recipe, add some fresh herbs
if you have them. At LowFatLowCarb.com
, we like to use chives in the dish.
Mix all your ingredients together until your noodles are covered by the sauce.
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