Dairy-Free Chicken Tandoori
Elevate your weeknight dinner with this bold and flavorful Dairy-Free Chicken Tandoori recipe! Packed with aromatic spices like cumin, coriander, turmeric, and smoked paprika, this dish delivers the classic tandoori taste without relying on yogurt or cream. Instead, rich and silky coconut cream lends its dairy-free touch for a luscious marinade, perfectly complemented by fresh garlic and ginger. The chicken thighs are marinated overnight for maximum depth of flavor, then roasted to perfection with a slightly charred, caramelized finish. Simple to prepare yet impressively exotic, this gluten-free and dairy-free delight is perfect for those with dietary restrictions or anyone craving vibrant Indian-inspired cuisine. Serve with fresh cilantro and your favorite side dishes for a restaurant-worthy experience at home.
Get More Healthy Recipes with SnapCalorie
Recipe Information
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
Instructions
Begin by preparing the marinade. In a large mixing bowl, combine lemon juice and salt. Mix well.
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.
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.
Incorporate the coconut cream into the spice mixture, stirring until the marinade is creamy and well combined.
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.
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.
Remove the chicken from the marinade and place each piece on the wire rack, spaced evenly apart. Discard any leftover marinade.
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.
Once cooked, remove the chicken from the oven and let it rest for a few minutes.
Garnish with freshly chopped cilantro leaves before serving. Enjoy your dairy-free chicken tandoori with your favorite side dishes!
Nutrition Facts
Calories |
2144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.0 g | 165% | |
| Saturated Fat | 43.4 g | 217% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 2423 mg | 105% | |
| Total Carbohydrate | 85.2 g | 31% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 63.8 g | ||
| Protein | 161.1 g | 322% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 183 mg | 14% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2062 mg | 44% | |
*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.
