What is tandoori?
Tandoori actually refers to a type of Indian cooking that utilizes a tandoor, a super hot round clay oven. Proteins are traditionally marinated in yogurt or coconut milk whisked with an aromatic spice blend before they’re roasted in the clay oven. Like most of you, I don’t own a traditional tandoor, so I simply cook my tandoori-inspired meat and seafood in the oven or out on the backyard grill.
What’s in tandoori spice blend?
Tandoori spice blends (a.k.a. tandoori masala) can vary, but it usually contains garam masala (which typically consists of coriander, cumin, cardamom, cloves, black pepper, cinnamon, and nutmeg), garlic, ginger, onion, and cayenne pepper. I buy a tandoori spice blend at the store or online, but you can mix some yourself by following this recipe.
What chicken cut do you use?
I love using bone-in chicken thighs, legs, or drumsticks because they stay moist and have the most flavor. Tandoori chicken is normally cooked without the skin so the meat is in direct contact with the flavorful marinade. (Yes, you can use chicken breast, but it may dry out if you overcook it.) Also, if you have big pieces of chicken, you can slash the thickest parts with a sharp knife or kitchen shears to ensure even cooking.
How long do you marinate tandoori chicken?
You do need to plan ahead a little bit because the chicken has to marinate for at least 2 hours, but the actual hands-on time is pretty minimal. In fact, this dish can be thrown together in about 10 minutes before you head off to work and it will be ready to bake when you get home.
Can I use another protein instead?
Definitely! You can check out my Whole30-friendly Tandoori Shrimp and Tandoori Fish recipes on the blog for tasty seafood variations!
What do I serve with tandoori chicken?
If you’re serving it as a main dish, some great vegetable side dishes include Simple Cauliflower Rice, roasted vegetables, or a big green salad.
How do I save leftovers?
Leftover tandoori chicken can be kept in a sealed container in the fridge for up to four days or in the freezer for up to 4 months. I like to dice up the leftover tandoori chicken and throw it into Asian Cauliflower Fried Rice or a simple stir-fry!
Serves 8
Ingredients:
1 cup full-fat coconut milk, coconut milk yogurt, or Greek yogurt (if you tolerate dairy) 2 tablespoons tandoori seasoning 1 tablespoon Diamond Crystal kosher salt (use half the amount if you are using Morton’s brand or a fine grain salt) Juice from ½ a lemon 4 pounds chicken thighs, bone-in, skins removed 1 tablespoon coconut oil or fat of choice ¼ cup fresh cilantro leaves (optional) 1 lime, cut into wedges (optional)
Equipment:
Large bowl Measuring cup Measuring spoons Baking sheet Stainless steel wire rack Tongs
Method:
In a large bowl, whisk the coconut milk (or yogurt), tandoori seasoning, kosher salt, and lemon juice. Add the skinless, bone-in chicken thighs…
…and make sure the chicken is well-coated with the tandoori marinade. Cover the bowl and stick it in the fridge for 2 to 24 hours to marinate.
When you’re ready to cook the tandoori chicken, heat the oven to 400°F on convection roast setting (or 425°F in a non-convection oven). Grease a stainless steel wire rack rack with coconut oil or avocado oil and place it on a rimmed baking sheet. Place the chicken skin-side down (even though it’s skinless) in a single layer on the greased rack.
Roast the chicken in the oven for 40 to 45 minutes…
…flipping the chicken over at the halfway point. The chicken is done cooking when there are charred bits on top, the meat is no longer pink, and the juices run clear (or the thickest part registers 165°F on a meat thermometer).
If desired, garnish with cilantro and serve with lime wedges!
Want to use this tasty marinade on other protein? Check out these tasty variations:
Tandoori Shrimp Tandoori Fish
Psst! Don’t worry about the dirty wire rack! I show you how to clean it like a champ in this Periscope video.
Originally published on February 12, 2011
Updated on July 29, 2019
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PRINTER-FRIENDLY RECIPE CARD
Super Easy Tandoori Chicken
This weeknight Indian-spiced super easy Tandoori Chicken is delicious, Whole30-friendly, is staple at my house. Marinate in the morning and bake in the evening!
1 cup full-fat coconut milk (coconut milk yogurt, or Greek yogurt (if you tolerate dairy)) 2 tablespoons tandoori spice mix (no salt added) 1 tablespoon Diamond Crystal kosher salt (use half the amount if you are using Morton’s brand or a fine grain salt) Juice from ½ a lemon 4 pounds chicken thighs (bone-in and skinless) 1 tablespoon coconut oil (or fat of choice) ¼ cup fresh cilantro leaves ((optional)) 1 lime (cut into wedges (optional))
In a large bowl, whisk the coconut milk (or yogurt), tandoori seasoning, kosher salt, and lemon juice. Add the skinless, bone-in chicken thighs and mix well to coat with the marinade.
Cover the bowl and stick it in the fridge for 2 to 24 hours to marinate.
When you’re ready to bake the chicken, heat the oven to 400°F on convection roast setting (or 425°F in a non-convection oven).
Place a wire rack on a rimmed baking sheet. Grease the rack with a paper towel dipped in melted coconut oil or fat of choice.
Arrange the chicken in a single layer on the rack, skin-side down (even though it is skin-less!) and pop the tray in the oven for about 40 to 45 minutes, flipping the pieces skin-side up at the halfway mark.
The chicken is done cooking when there are charred bits on top, the meat is no longer pink, and the juices run clear (or the thickest part registers 165°F on a meat thermometer).
If desired, garnish with cilantro and serve with lime wedges!
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