01.02.18

Roasted Tandoori Chicken

If you are an Indian food lover like me, you’ve probably had Tandoori Chicken and just love it because, well, it’s freaking delicious. Tandoori chicken is traditionally marinated in yogurt and a ton of delicious spices, then cooked in a bell shaped clay oven, or a Tandoor. Hence the name. 

Well, I don’t have a tandoor in my kitchen… I wish!! and I am pretty sure most of you don’t so let’s make an absolutely fantastic Tandoori chicken in our ovens that will knock your socks off. Chicken never tasted so darn good!! Seriously!! My version is Whole30 approved and easy as ever. Heck yes. 

Some serving suggestions: for dinner, serve it with cauliflower rice and some roasted veggies. Save the leftovers (if you have them) to top over a salad for lunch and really make your desk lunch super happy! 

Enjoy, friends!

Roasted Tandoori Chicken
Serves 6
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 4-6 bone-in, skin on chicken breasts
  2. 3 tbsp. olive oil
  3. 1 tsp. ground coriander
  4. 1 tsp. ground cumin
  5. 1 tsp. ground turmeric
  6. 1 tsp. ground cayenne
  7. 1 tbsp. curry powder or garam marsala
  8. 1 tbsp. sweet paprika
  9. 1 cup unsweetened, full-fat coconut milk (I use Thai Kitchens, and I blend it first so that it is no longer separated)
  10. Juice of 1 lemon
  11. 4 cloves garlic, minced
  12. 1 tbsp. freshly grated ginger
  13. 1 tsp. salt
  14. Fresh cilantro leaves, for serving (optional)
Instructions
  1. Heat the oil in a small pan over medium heat, then cook the coriander, cumin, turmeric, cayenne, garam masala and paprika, stirring often, until fragrant (approximately 2-3 minutes). Let cool completely.
  2. Place the spice mixture in a bowl and let cool a bit. Add in the coconut milk, lemon juice, garlic, salt, and ginger.
  3. Using a pairing knife, give a few slashes in the top of the chicken, about 1/2 inch deep, this just helps the flavors to seep into the chicken while marinating. Coat the chicken in the marinade, cover and chill for at least an hour (preferably 6 hours), no more than 8 hours.
  4. Preheat oven to 350 degrees.
  5. Shake off excess marinade, then place chicken breasts on a rimmed cooking sheet, preferably lined in parchment paper.
  6. Bake for 45 minutes. Remove from oven and let rest for 10 minutes, covered in foil, before serving to allow the juices to rest and have juicy, flavorful chicken!
  7. ENJOY!
Adapted from Simply Recipes
Adapted from Simply Recipes
The Defined Dish http://www.thedefineddish.com/

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  • Tammi
    January 2, 2018 at 7:09 pm

    OMG! I just really got into Indian food and I can’t wait to try this this weekend. I’ve tried several of your recipes. You’re my Whole30 go-to!

  • Ella Barrett
    January 3, 2018 at 6:57 pm

    Alex! If you just have skin on chicken breasts without the bone would you bake it for a shorter amount of time?

    Love your recipes!

    • Alex
      January 3, 2018 at 8:33 pm

      It will be about the same. I just do the bone-in because it keeps the chicken more moist/prevents it from drying out! But with all the marinade what you have will still be great!

  • Danielle
    January 7, 2018 at 6:15 pm

    Thoughts on plain chicken breasts without skin on for this recipe? I have chicken breast in the freezer and trying to minimize a trip to the store with two littles 🙂 P.S. I came across your IG a few months back and you’re rocking my world!

    • Alex
      January 7, 2018 at 6:42 pm

      If you do plain chicken breasts that is fine, I keep the bone on to keep it more juicy and not dry out easily. If you do plain chicken, I suggest searing in a cast iron, or just grilling them for best results. If you bake them, it will take approx. 30 minutes to cook through.