Dairy-Free Tandoori Chicken Thigh

Indulge in the vibrant flavors of this Dairy-Free Tandoori Chicken Thigh recipe, a gluten-free twist on a classic Indian favorite that’s perfect for weeknight dinners or special occasions. Marinated in a rich blend of aromatic spices, coconut yogurt, fresh garlic, and ginger, these juicy bone-in chicken thighs boast all the bold, smoky essence of traditional tandoori dishes—without the need for dairy. Perfectly roasted in the oven, with the option to broil for a charred finish, this recipe delivers restaurant-quality results from the comfort of your kitchen. Garnished with fresh cilantro and served with lemon wedges, it pairs beautifully with basmati rice, naan, or a crisp green salad to create a well-rounded, flavor-packed meal. Plus, with minimal prep and simple ingredients, this recipe is as convenient as it is crowd-pleasing.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces Chicken thighs (bone-in, skin-on or skinless)
• 0.5 cup Coconut yogurt (unsweetened)
• 2 tablespoons Lemon juice
• 4 cloves Garlic (minced)
• 1 tablespoon Ginger (grated)
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Paprika
• 0.5 teaspoon Ground turmeric
• 1 teaspoon Garam masala
• 0.25 teaspoon Cayenne pepper (optional, for heat)
• 1 teaspoon Salt
• 2 tablespoons Vegetable oil or avocado oil
• 2 tablespoons Fresh cilantro (chopped, for garnish)
• 4 pieces Lemon wedges (for serving)

Directions

Step 1

In a large mixing bowl, combine coconut yogurt, lemon juice, minced garlic, grated ginger, ground cumin, ground coriander, paprika, ground turmeric, garam masala, cayenne pepper (if using), and salt. Mix thoroughly to create a smooth and aromatic marinade.

Step 2

Add the chicken thighs to the bowl and coat them evenly with the marinade. Cover the bowl and let the chicken marinate in the refrigerator for at least 2 hours (or ideally overnight for maximum flavor).

Step 3

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.

Step 4

Remove the chicken thighs from the marinade, letting any excess drip off, and place them on the prepared baking sheet. Brush the chicken thighs lightly with vegetable oil to enhance browning during cooking.

Step 5

Bake the chicken thighs in the preheated oven for 35-40 minutes, or until fully cooked and the internal temperature reaches 165°F (74°C). For a slightly charred and authentic tandoori flavor, switch to the broiler setting for the final 3-5 minutes of cooking, keeping a close eye to avoid burning.

Step 6

Remove the chicken from the oven and let it rest for 5 minutes. Garnish with fresh cilantro and serve with lemon wedges on the side.

Step 7

Pair with basmati rice, naan, or a fresh salad for a complete meal.

Nutrition Facts

Serving size	(676.4g)

Amount per serving	% Daily Value*
Calories	1256.5

Total Fat 89.3g	0%
Saturated Fat 23.9g	0%
Polyunsaturated Fat 0.0g
Cholesterol 324mg	0%
Sodium 2714.2mg	0%
Total Carbohydrate 28.7g	0%
Dietary Fiber 7.0g	0%
Total Sugars 5.3g
Protein 85.9g	0%

Vitamin D 28IU	0%
Calcium 163.4mg	0%
Iron 9.3mg	0%
Potassium 1526.4mg	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: 63.7%

Protein: 27.2%

Carbs: 9.1%