Dairy-Free Tandoori Chicken Leg
Elevate your dinner table with this flavorful Dairy-Free Tandoori Chicken Leg recipe, perfect for a healthier spin on the classic Indian dish. In this version, creamy coconut yogurt replaces traditional dairy-based ingredients, creating a luscious marinade infused with aromatic spices like garam masala, cumin, coriander, and turmeric. The chicken legs are marinated overnight, ensuring every bite is bursting with bold, smoky flavors, then baked and broiled to achieve a juicy, slightly charred finish. Easy to prepare with just 15 minutes of prep time, this gluten-free and dairy-free recipe is an excellent choice for accommodating dietary restrictions without compromising flavor. Serve these chicken legs garnished with fresh cilantro and lime wedges for a vibrant, zesty touch that pairs beautifully with warm naan or a side of basmati rice.
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Recipe Information
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)
Instructions
Using a sharp knife, make 2-3 deep slits into each chicken leg to allow the marinade to penetrate.
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.
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.
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.
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.
Remove the chicken legs from the marinade, letting any excess drip off, and arrange them on the wire rack. Discard the remaining marinade.
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).
Remove the chicken from the oven and let it rest for 5 minutes before serving.
Garnish with freshly chopped cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
1220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.1 g | 104% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 2840 mg | 123% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 3.4 g | ||
| Protein | 89.7 g | 179% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1478 mg | 31% | |
*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.
