Dairy-Free Tandoori Chicken Leg

Indulge in the bold, aromatic flavors of Dairy-Free Tandoori Chicken Legs, a healthier twist on a classic Indian favorite. This recipe swaps traditional yogurt for creamy unsweetened coconut yogurt, making it perfect for those following a dairy-free diet without compromising on taste. Each chicken leg is marinated in a fragrant blend of garlic, ginger, lemon juice, and warming spices like garam masala, cumin, and coriander, then baked to juicy perfection with a crispy, charred exterior. The secret lies in slitting the chicken legs to ensure every bite is infused with vibrant flavor. Finished with a garnish of fresh cilantro and a squeeze of lime, this dish is not only easy to prepare but also gluten-free and packed with protein. Perfect for busy weeknights or as a crowd-pleasing dish, these tandoori chicken legs pair beautifully with basmati rice, naan, or a crisp cucumber salad for a complete meal.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 pieces Chicken legs
• 1 cup Coconut yogurt (unsweetened)
• 4 cloves Garlic, minced
• 1 tablespoon Ginger, grated
• 2 tablespoons Lemon juice
• 1 teaspoon Paprika
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Garam masala
• 0.5 teaspoon Cayenne pepper (optional, for heat)
• 1 teaspoon Salt
• 1 tablespoon Olive oil
• 2 tablespoons Fresh cilantro (for garnish)
• 4 pieces Fresh lime wedges (for serving)

Directions

Step 1

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

Step 2

In a large mixing bowl, combine the coconut yogurt, minced garlic, grated ginger, lemon juice, paprika, ground cumin, ground coriander, turmeric powder, garam masala, cayenne pepper (if using), salt, and olive oil. Stir until the marinade is smooth and well-combined.

Step 3

Add the chicken legs to the bowl, ensuring each piece is thoroughly coated in the marinade. Massage the marinade into the slits for maximum flavor.

Step 4

Cover the bowl with plastic wrap or transfer the chicken and marinade to a resealable plastic bag. Refrigerate for at least 4 hours, preferably overnight, to allow the flavors to develop.

Step 5

Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup. Place a wire rack over the baking sheet to allow the chicken to cook evenly.

Step 6

Remove the chicken legs from the marinade, letting any excess drip off, and arrange them on the wire rack. Discard the remaining marinade.

Step 7

Bake the chicken legs in the preheated oven for 30 minutes. Then, turn the broiler on high and broil for an additional 5-10 minutes, or until the chicken is slightly charred and reaches an internal temperature of 165°F (74°C).

Step 8

Remove the chicken from the oven and let it rest for 5 minutes before serving.

Step 9

Garnish with freshly chopped cilantro and serve with lime wedges on the side.

Nutrition Facts

Serving size	(954.2g)

Amount per serving	% Daily Value*
Calories	1220.4

Total Fat 81.1g	0%
Saturated Fat 28.3g	0%
Polyunsaturated Fat 1.3g
Cholesterol 453.5mg	0%
Sodium 2840.0mg	0%
Total Carbohydrate 35.5g	0%
Dietary Fiber 6.0g	0%
Total Sugars 3.4g
Protein 89.7g	0%

Vitamin D 0IU	0%
Calcium 166.0mg	0%
Iron 10.6mg	0%
Potassium 1478.4mg	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: 59.3%

Protein: 29.2%

Carbs: 11.5%