Spicy tandoori chicken with chapati and raita

Prep time: 4 hours 30 mins
Cook: 20 mins
Serves: 4

This healthier but equally tasty version of a traditional dry tandoori chicken, has no added salt and is low potassium. This is quite a spicy dish, but you can adjust the balance of spices to your taste.

Nutrition

	Low phosphate
	Low potassium
	Low protein
	Low salt
27.0g	Carbohydrate
404.0Kcal	Energy
	Low fat
£0.00	Price Per Portion

	Low phosphate		Low protein
	Low potassium		Low salt
27.0g	Carbohydrate	404.0Kcal	Energy
	Low fat	£0.00	Price Per Portion

Nutrition values are calculated per serving
Kidney diet guidelines vary for each individual
Consult your dietitian or doctor for the specific diet that is right for you

Gabby Ramlan

Tandoori chicken is a northern Indian chicken dish prepared by roasting chicken marinated in yogurt and spices. Served with chapati and a minty raita for a delicious authentic meal.

Download recipe card

Ingredients

Tandoori chicken

400g Chicken breast fillets

2 teaspoons Kashmiri chilli powder

3 tablespoons lemon juice

225g low fat natural yogurt

2 tablespoons ginger paste

2 tablespoons garlic paste

2 tablespoons olive oil

2 teaspoons tandoori masala

4 chapatis

Raita

150g low fat natural yogurt

1 cucumber (approx. 320g)

5g mint leaves

Method

For the marinade, mix the yogurt, chilli powder, ginger paste, garlic paste, three tablespoons of lemon juice, tandoori masala and two tablespoons of olive oil.

Dice the chicken and stir into the marinade, cover and leave for at least three to four hours in the refrigerator or overnight.

Pre-heat the oven to 200C/gas mark 6. If using wooden skewers soak them for 30 minutes before use. Thread the chicken onto 4 skewers.

Place skewers on to an oven tray and cook for 20 minutes.

Whilst cooking the chicken, prepare the raita. Grate 80g cucumber and chop the mint leaves finely, stir into the yogurt.

Remove the tandoori chicken from the skewer and serve with a warm chapati and a good spoonful of raita. Slice the remaining cucumber and serve on the side.

Food Facts

Carbohydrate

The main source of carbohydrate in this dish is the chapati which is based on a portion that is 40g in weight. Carbohydrate values have been included for those trained in insulin adjustment.

Phosphate/potassium

Keep to 100g cooked chicken per portion in order to keep the potassium content low. If you are prescribed phosphate binders, ensure you take them with this dish.

Protein

This dish is high in protein so makes a good choice for those on dialysis.

Gluten free

If served with rice instead of chapati this recipe is naturally gluten free.

Healthier option

We have used skinless chicken breast and low fat yogurt to keep this a low fat option.

Cheaper option

You can make your own garlic and ginger paste by crushing 6 garlic cloves with 2.5cm of root ginger.

Storage

Allow to cool and store in an airtight container in the fridge for up to two days. Reheat thoroughly before serving. Do not reheat cooked rice if using.

Tips

Many of these ingredients can now be found in the supermarket, often in the world food aisle. Alternatively check to see if you have an Asian supermarket nearby or buy online.