I am very excited to share this Low Fodmap Chicken Tikka recipe with you! I love Indian food and this particular recipe is one of the first recipes I have adapted for the Low Fodmap diet.
It is very easy to make. You simply have to mix a few ingredients to make a marinade, marinate the chicken in it for a few hours, and bake it.
Spices are usually Low Fodmap. However, spice mixes can contain High Fodmap ingredients like onion or garlic powders, so make sure you check your garam masala for such ingredients or make your own (click here for my Low Fodmap Garam Masala recipe).
If you are not on the Low Fodmap diet, you can try my classic Chicken Tikka recipe. However, my (Indian) husband likes this Low Fodmap (and quicker) version just as much. So, who am I to disagree?
Enjoy my recipe and don’t forget to check out my video and to leave a comment to let me know how you like it!
Low Fodmap Chicken Tikka
- 200 gms – 7 oz. chicken tenderloins or breast cubed
- 30 gms – 2 tbsp lactose-free yogurt
- 1 tsp ginger grated
- ¼ tsp low fodmap garam masala
- 1/3 tsp turmeric
- 1/8 tsp cumin powder
- 1/8 tsp coriander powder
- ¼ tsp salt
- ¼ tbsp lemon juice
- 1/8 tbsp garlic infused olive oil
- 1/8 tsp asafoetida optional
In a bowl, mix together all the ingredients for the marinade.
Add the cubed chicken and mix well. Refrigerate and marinate for at least 4 hours.
Make 2 skewers and bake in a pre-heated oven at 190°C for 15-20 minutes or until cooked through.
Serve hot with some Low Fodmap Garlic Naan and Low Fodmap Indian Yogurt Dip.
You can also use skinless and boneless chicken thigh fillets for this recipe.
Don’t forget to pin this recipe!