Dairy-Free Tandoori Chicken
Elevate your weeknight dinners with this flavorful Dairy-Free Tandoori Chicken recipe, a vibrant twist on the classic Indian dish that’s perfect for those avoiding dairy. Marinated in a luscious blend of unsweetened coconut yogurt, aromatic spices like garam masala and smoked paprika, fresh ginger, and tangy lemon juice, this tender chicken bursts with bold, smoky flavors in every bite. The bone-in chicken legs are oven-baked to golden perfection, achieving a charred finish that rivals restaurant-quality tandoori chicken. Not only is it easy to prepare with just 15 minutes of prep, but this recipe is also healthy, gluten-free, and incredibly satisfying. Serve it with fragrant basmati rice, naan, or a fresh salad, garnished with red onion and chopped cilantro for a show-stopping meal that’s sure to impress. Perfect for meal prepping or feeding the whole family, this is the ultimate dairy-free take on a beloved classic!
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Recipe Information
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)
Instructions
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.
Using a sharp knife, make 2-3 deep slashes into each chicken leg to allow the marinade to penetrate.
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.
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.
Place the marinated chicken legs on the prepared baking sheet, ensuring they are spaced evenly apart.
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).
For an extra smoky flavor, you can finish the chicken by broiling it on high for 2-3 minutes, watching carefully to prevent burning.
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
Calories |
1371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.2 g | 125% | |
| Saturated Fat | 35.5 g | 178% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 2773 mg | 121% | |
| Total Carbohydrate | 45.3 g | 16% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 12.9 g | ||
| Protein | 81.1 g | 162% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 266 mg | 20% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1676 mg | 36% | |
*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.
