Name: Low Fodmap Chicken Tikka
Prep time: 10 min
Cook time: 20 min
Total time: 270 min
Ingredients: 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)

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).

I like to serve this Low Fodmap Chicken Tikka with my Low Fodmap Garlic Naan and my Low Fodmap Indian Yogurt Dip for a super delicious meal that has entered my fortnightly rotation!

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!

5 from 1 vote

Low Fodmap Chicken Tikka

Low Fodmap Chicken Tikka – succulent pieces of chicken marinated in lactose-free yogurt and spices and cooked to perfection.

Prep Time 10 minutes

Cook Time 20 minutes

Marinating Time 4 hours

Total Time 4 hours 30 minutes

Servings 2 people

Author Manuela Zangara

Ingredients

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

Instructions

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.

Recipe Notes

You can also use skinless and boneless chicken thigh fillets for this recipe.

Don’t forget to pin this recipe!

Low Fodmap Chicken Tikka