Juicy Chicken Tandoori Recipe Without Yogurt
This chicken tandoori recipe is amazingly succulent and filled with earthy and aromatic spices. Although the flavors are complex, the recipe is actually quite easy!
Servings 4 Servings
Calories 520kcal
Ingredients
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon cayenne
- 2 teaspoons coriander powder
- 1 1/2 teaspoons cumin
- 1 tablespoon garam masala
- 2 1/2 teaspoons paprika
- 1 teaspoon turmeric powder
- 1 15-ounce can coconut milk or 1.5 cups dairy-free yogurt
- 2 tablespoons lemon juice
- 5 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1 teaspoon sea salt
- black pepper to taste
- 6-8 chicken drumsticks or a combination of drumsticks and thighs, bone-in
For Serving:
Instructions
- 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 bowl, whisk together coconut milk or yogurt with oil and 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 up to 24 hours.
To Oven Bake:
- When ready to cook, preheat the oven to 350° F and line a baking sheet with foil. Transfer chicken to a 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.
- Let cool for a few minutes. Serve chicken with lemon wedges and cilantro.
To Grill:
- Pre-heat the grill on medium-high until it's hot. Place the chicken on the grill.
- Allow the chicken to cook with the grill closed. Flip every 5-10 minutes and brush with the marinade each time.
- Cook for a total of about 30 minutes or until the internal temperature reaches 165°F-185°F.
- Remove from the grill and allow to cool for a few minutes before serving.
Notes
- You can marinate this chicken for up to 24 hours. The longer you marinate, the better the flavor will be!
- I layered in flavors by cooking the spices on the stove at first, but that’s totally optional if you want to save time.
- I also baked the chicken in 10-minute intervals, slathering on more marinade in between. Again – totally optional if you want to make this recipe as easy as possible.
- You can cook this in the oven or on the grill depending on your preference.
- You can swap the coconut milk for yogurt or dairy-free yogurt if you prefer.
- If you like a spicier chicken, add more cayenne. The amount that's in the recipe written below results in a mild spice.
- This chicken will last for about 5 days in the refrigerator as leftovers.
Nutrition
Calories: 520kcal | Carbohydrates: 10g | Protein: 23g | Fat: 44g | Saturated Fat: 24g | Cholesterol: 104mg | Sodium: 718mg | Potassium: 611mg | Fiber: 2g | Sugar: 2g | Vitamin A: 770IU | Vitamin C: 8.2mg | Calcium: 56mg | Iron: 5.4mg