Soy-Free Tandoori Chicken
Break away from traditional marinades with this flavorful and allergen-friendly Soy-Free Tandoori Chicken recipe! Perfectly spiced with a medley of warming Indian-inspired seasonings like garam masala, ground cumin, and paprika, this dish combines tangy plain yogurt and a hint of lemon juice to create a succulent, tender chicken bursting with bold, aromatic flavors. This recipe ensures you won’t miss soy while delivering a vibrant tandoori experience right from your oven. Simple yet authentic cooking techniques, like marinating overnight and broiling for that signature char, make this a stand-out meal. Serve with fresh cilantro and lemon wedges to elevate presentation and flavor. Ideal for weeknight dinners or entertaining, this soy-free twist on a classic will undoubtedly steal the spotlight!
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Recipe Information
Ingredients
- 2 pounds Chicken (bone-in, skinless thighs or drumsticks)
- 1 cup Plain whole milk yogurt
- 2 tablespoons Lemon juice
- 4 cloves Garlic (grated or minced)
- 1 tablespoon Ginger (grated)
- 2 teaspoons Paprika
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Garam masala
- 1 teaspoon Turmeric powder
- 0.5 teaspoon Cayenne pepper (optional, for heat)
- 1 teaspoon Salt
- 2 tablespoons Cooking oil or melted ghee
- 2 tablespoons Fresh cilantro (optional, for garnish)
- 4 pieces Lemon wedges (optional, for serving)
Instructions
In a large bowl, combine the yogurt, lemon juice, garlic, ginger, paprika, cumin, coriander, garam masala, turmeric, cayenne pepper (if using), and salt. Mix well until it forms a smooth marinade.
Using a sharp knife, make 2-3 slits on each piece of chicken. This allows the marinade to penetrate and gives the chicken its signature tandoori look.
Place the chicken pieces into the bowl with the marinade. Use your hands or a spoon to thoroughly coat the chicken, ensuring marinade gets into the slits.
Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to fully develop.
Preheat the oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Lightly oil the rack to prevent sticking.
Arrange the marinated chicken pieces on the wire rack, ensuring they are spaced apart for even cooking.
Brush the chicken with cooking oil or melted ghee to enhance the tandoori flavor and color.
Bake the chicken in the preheated oven for 20 minutes. Then, flip the chicken pieces over, brush again with oil or ghee, and bake for another 20 minutes, or until the internal temperature reaches 165°F (74°C).
For an authentic charred appearance, broil the chicken on high for 2-3 minutes per side, watching carefully to prevent 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.
Nutrition Facts
Calories |
2410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.4 g | 179% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 875 mg | 292% | |
| Sodium | 3240 mg | 141% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 15.1 g | ||
| Protein | 248.9 g | 498% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 530 mg | 41% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 3112 mg | 66% | |
*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.
