Low Calorie Tandoori Inspired Chicken

Total Time
1 min
20 mins

A low calorie tandoori inspired entree

Skip to Next Recipe




  1. Add the garlic, lemon juice, ground pepper, paprika, cumin and ginger to the kefir/yogurt, stir until well mixed.
  2. Separate 1/2 to 1 cup from the mix. Save the rest to use for topping when finished cooking. Marinate the chicken in the refrigerator for at least 1 hour. Make sure to turn to coat all sides evenly.
  3. Grill: Until cooked, juices will run clear.
  4. Oven: Preheat to 425 degrees, cook until finished, about 20 minutes.
  5. Serve over sliced cucumbers, use remaining kefir/yogurt mix to drizzle over the chicken and cucumbers.
Most Helpful

4 5

I baked this receipt and found it very tasty. I am on the "FastDiet" and required to have very limited calories 2 days a week. This was perfect, and my husband liked it too

3 5

Please see my rating system. DH declared this was an easy 4 stars, but he did not care for the yogurt-spice dollop. I marinated for over an hour, but the flavors did not meld well enough. During oven cooking the yogurt mixture congealed like pudding. As a result, the chicken was very moist, but did not absorb enough taste from the spices. I put the dollop of yogurt-spice sauce on my chicken, and was underwhelmed. Most Indian dishes call for cooking to bring out the mellowness of the spice mixture. Note that I used American chicken breasts, which were huge; I also had to allow additional cooking time, TG for my instant-read meat thermometer! Made for Spring 2013 Pick-A-Chef.