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Turkey tandoori, Bahar brand, traditional tandoor-cooked, spiced
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Chicken tandoori (Bahar brand) (120 g) has 174 calories. That works out to 145 calories per 100 g. It contains 2.5 g of carbs, 28.2 g of protein, 5 g of fat and 0.7 g of fiber. Its 9.5 mg of B3 covers 59% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 120 g
174
KCAL / 120G
Carbs
2.5g
· 1% DV
Protein
28.2g
· 56% DV
Fat
5g
· 6% DV
Fiber
0.7g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 6% · Protein 67% · Fat 27%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 174 kcal | |
| Total fat | 5 g | 6% |
| Saturated fat | 1.44 g | 7% |
| Trans fat | 0 g | |
| Sodium | 504 mg | 22% |
| Total carbohydrate | 2.5 g | 1% |
| Fiber | 0.7 g | 3% |
| Protein | 28.2 g | 56% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 120 g | 174 kcal |
| 1 slice (thin) | 60 g | 87 kcal |
| 1 piece (small) | 80 g | 116 kcal |
| 1 slice (thick) | 90 g | 131 kcal |
| 100 g | 100 g | 145 kcal |
| 1 serving (small) | 100 g | 145 kcal |
| 1 piece (large) | 180 g | 261 kcal |
| 1 serving (large) | 200 g | 290 kcal |
Calculated from 145 calories per 100 g.
Turkey tandoori is turkey cooked in a tandoor style and seasoned with spices. The Bahar product is described as traditionally tandoor-cooked; its English listing calls it “Chicken tandoori,” but the Turkish food name identifies it as turkey.
The meat is the main difference: turkey tandoori uses turkey, while chicken tandoori uses chicken. Both can have a tandoor-style spiced preparation, but their flavor and texture are not identical.
Yes, the Bahar product is described as traditionally tandoor-cooked. Follow the package directions for serving or reheating, and heat it thoroughly if you are serving it hot.
Reheat turkey tandoori gently in a covered pan with a small splash of water, or use the oven according to the package directions. Check that it is hot throughout before serving; high heat for too long can dry out the meat.
Turkey tandoori pairs well with rice, flatbread, salad, or roasted vegetables. For a lighter plate, serve it with vegetables and a cooling yogurt-based sauce if the product’s ingredients and your dietary needs allow.
Yes, you can freeze turkey tandoori in an airtight container or freezer bag. Thaw it in the refrigerator and use it soon after thawing; freezing may slightly change the meat’s texture.
Keep opened, cooked turkey tandoori covered in the refrigerator and use it within about 3–4 days. Follow any shorter period stated on the package, and discard it if it has been left at room temperature for too long.
It may, but the product details provided do not confirm yogurt as an ingredient. Tandoori-style marinades can include yogurt, so check the Bahar package’s ingredient list if you need to avoid it.
Turkey tandoori is seasoned with spices, but that does not necessarily mean it is very hot. Spice blends and heat levels vary, so the Bahar package or your first taste is the best guide to its specific heat.
Yes, cooked turkey tandoori can be eaten cold if it has been stored safely in the refrigerator and the package allows it. Slice it into a salad or sandwich, and do not eat it if it has been left out for an extended time.
Vitamins
B3
9.48mg · 59% DV
B12
1.32µg · 55% DV
B6
0.62mg · 36% DV
B5
1.08mg · 22% DV
Minerals
Selenium
29µg · 53% DV
Phosphorus
252mg · 36% DV
Sodium
504mg · 22% DV
Zinc
2.04mg · 19% DV
Potassium ⭐
372mg · 11% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 174 calories in 1 piece (medium) (120 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Hindi tandır (Bahar brand) is spiced turkey prepared in the style of traditional tandoor cooking. It brings together tender meat and warming seasoning in a ready-to-serve dish; despite the English label on file, this is turkey, not chicken.
Tandoori-style dishes have roots in South Asian cooking and are commonly served with flatbread, rice, salad or cooling yoghurt. You can enjoy this one as a main meal or tuck it into a wrap with fresh vegetables. It is notably protein-rich, with relatively little carbohydrate. For a lighter plate, pair it with salad or grilled vegetables rather than a large portion of rice.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
1.44g
MONOUNSATURATED
1.56g
POLYUNSATURATED
0.84g
Omega 6:3 ratio 6.6:1
Above the ideal 4:1 (6.6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.