Dairy-Free Chicken Tandoori

Elevate your weeknight dinners with this vibrant and flavorful Dairy-Free Chicken Tandoori recipe. Perfectly marinated in a rich blend of warm spices, zesty lemon juice, creamy coconut cream, and aromatic garlic and ginger, this dish delivers all the bold flavors of traditional tandoori chicken—without any yogurt or dairy. Tender, juicy chicken thighs are roasted to perfection, lightly charred for that iconic smoky taste, and finished with a sprinkle of fresh cilantro. Ready in under an hour (with minimal prep time), this gluten-free and dairy-free recipe is ideal for meal prep, family dinners, or entertaining. Pair it with fluffy basmati rice, a crisp salad, or roasted veggies for a wholesome, aromatic feast that’s as healthy as it is delicious.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 6 pieces chicken thighs
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon turmeric powder
• 1 teaspoon ground ginger
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper
• 4 cloves garlic cloves
• 1 inch fresh ginger
• 3 tablespoons olive oil
• 0.5 cup coconut cream
• 0.25 cup cilantro leaves

Directions

Step 1

Begin by preparing the marinade. In a large mixing bowl, combine lemon juice and salt. Mix well.

Step 2

Add ground cumin, ground coriander, smoked paprika, turmeric powder, ground ginger, black pepper, and cayenne pepper to the bowl. Stir until all spices are evenly distributed.

Step 3

Peel and finely mince the garlic cloves and fresh ginger. Add them to the spice mixture along with the olive oil, mixing until you have a smooth paste.

Step 4

Incorporate the coconut cream into the spice mixture, stirring until the marinade is creamy and well combined.

Step 5

Take the chicken thighs and make a few deep cuts in each piece to allow the marinade to penetrate. Add the chicken to the marinade bowl, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, preferably overnight for deeper flavor.

Step 6

Preheat your oven to 425°F (220°C) when ready to cook. Line a baking sheet with foil and place a wire rack over the sheet.

Step 7

Remove the chicken from the marinade and place each piece on the wire rack, spaced evenly apart. Discard any leftover marinade.

Step 8

Bake the chicken in the preheated oven for about 25-30 minutes, turning halfway through, until the chicken is cooked through and has a slight char on the edges.

Step 9

Once cooked, remove the chicken from the oven and let it rest for a few minutes.

Step 10

Garnish with freshly chopped cilantro leaves before serving. Enjoy your dairy-free chicken tandoori with your favorite side dishes!

Nutrition Facts

Serving size	(1203.5g)

Amount per serving	% Daily Value*
Calories	2798.2

Total Fat 163.7g	0%
Saturated Fat 54.3g	0%
Polyunsaturated Fat 4.2g
Cholesterol 846mg	0%
Sodium 3189.2mg	0%
Total Carbohydrate 85.7g	0%
Dietary Fiber 7.7g	0%
Total Sugars 64.1g
Protein 240.3g	0%

Vitamin D 63IU	0%
Calcium 266.2mg	0%
Iron 16.7mg	0%
Potassium 3061.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.0%

Protein: 34.6%

Carbs: 12.3%