Whole30 Chicken Tandoori
Elevate your clean-eating routine with this flavorful Whole30 Chicken Tandoori recipe! Perfectly marinated in a luscious blend of unsweetened coconut yogurt, zesty lemon juice, and a vibrant mix of Indian spices like cumin, turmeric, garam masala, and chili powder, these tender chicken thighs are oven-roasted to perfection with irresistibly charred edges. This dairy-free and gluten-free dish is a healthy twist on a classic favorite and packed with bold flavors. Prep time is minimal, but marinating overnight allows the rich spices to infuse every bite. Garnished with fresh cilantro and served alongside roasted vegetables or a fresh salad, this recipe ensures a paleo-friendly meal that's both satisfying and delicious. Ideal for family dinners or weekly meal prep, this Whole30-compliant chicken tandoori will quickly become a go-to staple.
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Recipe Information
Ingredients
- 8 pieces chicken thighs
- 1 cup coconut yogurt (unsweetened)
- 2 tablespoons lemon juice
- 4 cloves garlic cloves
- 2 teaspoons fresh ginger
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 0.25 cup fresh cilantro
Instructions
Begin by preparing the marinade. In a large mixing bowl, combine the coconut yogurt and lemon juice.
Peel and finely mince the garlic cloves and fresh ginger. Add both to the mixing bowl.
Add ground cumin, ground coriander, ground turmeric, garam masala, chili powder, paprika, sea salt, and black pepper to the mixing bowl.
Mix all marinade ingredients thoroughly to ensure the spices are well combined with the yogurt.
Rinse and pat dry the chicken thighs. Using a sharp knife, make 2-3 shallow cuts on each piece to help the marinade penetrate the meat.
Place the chicken thighs in the bowl with the marinade, ensuring each piece is fully coated.
Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to develop.
Preheat your oven to 425°F (220°C).
Lightly grease a baking sheet or ovenproof dish with olive oil.
Arrange the marinated chicken thighs on the prepared baking sheet in a single layer.
Drizzle the remaining olive oil over the chicken pieces.
Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and lightly charred around the edges.
Garnish with freshly chopped cilantro before serving.
Serve hot with a side of roasted vegetables or a fresh salad for a complete Whole30 meal.
Nutrition Facts
Calories |
3048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.5 g | 225% | |
| Saturated Fat | 54.3 g | 272% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1128 mg | 376% | |
| Sodium | 3397 mg | 148% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 3.0 g | ||
| Protein | 318.6 g | 637% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 290 mg | 22% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 3520 mg | 75% | |
*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.
