Optional: Heat oil in a small skillet over medium heat. Add all the spices (through turmeric) and cook, stirring, until fragrant, about 2-3 minutes. Let cool completely.
In a medium bowl, whisk together coconut milk with spices. Stir in garlic, ginger, lemon, salt, and pepper.
Using a sharp knife, cut deep slashes to the bone in 2-3 places on each piece of chicken. Coat in marinade. Cover and chill at least 3 hours or overnight.
When ready to cook, preheat oven to 350 degrees F and line a baking sheet with foil. Transfer chicken to baking sheet, reserving excess marinade. Bake for 20 minutes then generously brush on extra marinade. Bake another 10 minutes, remove, and generously brush on more marinade. Bake a final 10-15 minutes or until chicken is cooked all the way through.
Meanwhile, in a large skillet, heat the final tablespoon of olive oil over medium-high heat. Add onion rounds. Cover and cook 3 minutes. Flip, cover, and cook 3 minutes more.
Serve chicken with cooked onions, lemon wedges, and cilantro.
Chicken Tandoori Recipe (Dairy-Free & Paleo)
Amount Per Serving
Calories 520Calories from Fat 396
% Daily Value*
Saturated Fat 24g150%
Vitamin A 770IU15%
Vitamin C 8.2mg10%
* Percent Daily Values are based on a 2000 calorie diet.