Dairy-Free Tandoori Chicken Thigh
Elevate your dinner game with this vibrant Dairy-Free Tandoori Chicken Thigh recipe! Marinated in a creamy blend of unsweetened coconut yogurt, aromatic spices like garam masala, ground cumin, and turmeric, along with fresh ginger and garlic, this dish bursts with authentic Indian-inspired flavors—all without dairy. The bone-in chicken thighs are oven-baked to perfection, delivering tender, juicy meat with irresistibly charred edges, thanks to a quick broil finish. Perfect for those seeking a flavorful, healthy meal option, this recipe pairs beautifully with basmati rice, naan, or a crisp salad. Garnished with fresh cilantro and served with zesty lemon wedges, this gluten-free and dairy-free dish is ideal for dinner parties, meal prep, or a comforting weeknight meal.
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Recipe Information
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)
Instructions
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.
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).
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
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.
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.
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.
Pair with basmati rice, naan, or a fresh salad for a complete meal.
Nutrition Facts
Calories |
1256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.3 g | 114% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 324 mg | 108% | |
| Sodium | 2714 mg | 118% | |
| Total Carbohydrate | 28.7 g | 10% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 5.3 g | ||
| Protein | 85.9 g | 172% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 163 mg | 13% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1526 mg | 32% | |
*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.
