Dairy-Free Tandoori Chicken

Experience the bold and aromatic flavors of India with this Dairy-Free Tandoori Chicken recipe, a healthier twist on the classic favorite. Perfectly spiced and marinated in a creamy blend of unsweetened coconut yogurt, garlic, ginger, and an array of warm spices like garam masala, smoked paprika, and turmeric, this dish delivers all the richness of traditional tandoori chicken without any dairy. The bone-in chicken legs are slashed for deeper marinade absorption, then oven-baked to juicy perfection with a lightly charred finish. Garnished with vibrant red onion slices and fresh cilantro, this easy, gluten-free recipe is perfect for weeknight dinners or festive occasions. Serve it with rice or flatbread for a satisfying, flavorful meal everyone will love!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces Chicken legs (bone-in)
• 1 cup Unsweetened coconut yogurt
• 2 tablespoons Lemon juice
• 4 cloves Garlic, minced
• 1 tablespoon Ginger, grated
• 2 teaspoons Ground cumin
• 2 teaspoons Ground coriander
• 1 teaspoon Ground turmeric
• 1 teaspoon Ground cayenne pepper
• 2 teaspoons Smoked paprika
• 2 teaspoons Garam masala
• 1 teaspoon Salt
• 1 tablespoon Oil (e.g., avocado or olive oil)
• 1 piece Red onion, sliced (for garnish)
• 2 tablespoons Cilantro, chopped (for garnish)

Directions

Step 1

In a large mixing bowl, combine the coconut yogurt, lemon juice, garlic, ginger, cumin, coriander, turmeric, cayenne pepper, smoked paprika, garam masala, and salt. Mix well to form a smooth marinade.

Step 2

Using a sharp knife, make 2-3 deep slashes into each chicken leg to allow the marinade to penetrate.

Step 3

Add the chicken legs to the bowl with the marinade and coat them thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight for maximum flavor.

Step 4

When ready to cook, preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil or parchment paper and lightly brush it with oil.

Step 5

Place the marinated chicken legs on the prepared baking sheet, ensuring they are spaced evenly apart.

Step 6

Bake the chicken in the preheated oven for 30-35 minutes, flipping halfway through, until the chicken is cooked through and has a slightly charred appearance. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).

Step 7

For an extra smoky flavor, you can finish the chicken by broiling it on high for 2-3 minutes, watching carefully to prevent burning.

Step 8

Remove the chicken from the oven and let it rest for 5 minutes. Serve with sliced red onion and chopped cilantro as garnishes. Optionally, pair with rice or flatbread.

Nutrition Facts

Serving size	(969.7g)

Amount per serving	% Daily Value*
Calories	1371.1

Total Fat 97.2g	0%
Saturated Fat 35.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 360mg	0%
Sodium 2773.0mg	0%
Total Carbohydrate 45.3g	0%
Dietary Fiber 13.3g	0%
Total Sugars 12.9g
Protein 81.1g	0%

Vitamin D 20IU	0%
Calcium 265.6mg	0%
Iron 16.0mg	0%
Potassium 1675.9mg	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: 63.4%

Protein: 23.5%

Carbs: 13.1%