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A closeup shot of Super Easy Tandoori Chicken on a white platter.
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4.87 from 15 votes

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!
Prep Time10 minutes
Cook Time45 minutes
Marinating time2 hours
Total Time2 hours 55 minutes
Course: Dinner
Cuisine: Indian
Keyword: chicken, gluten-free, keto, low carb, paleo, Primal, weeknight, Whole30
Servings: 8 servings
Author: Michelle Tam

Ingredients

  • 1 cup plain coconut milk yogurt or coconut cream, or full-fat coconut milk, 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
  • 1 tablespoon lemon juice
  • 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)
US Customary - Metric

Instructions

  • In a large bowl, whisk the coconut yogurt, tandoori masala 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 175°F on a meat thermometer).
  • If desired, garnish with cilantro and serve with lime wedges!

Video

Notes

Leftovers can be stored in the fridge for up to 4 days or in the freezer for up to 3 months.
Air Fryer instructions:
  1. Preheat the air fryer to 400°F and spray the rack with avocado oil when it comes to temperature.
  2. Place the chicken in a single layer, skin-side down, on the rack and air fry for 25 to 30 min, flipping the chicken at the halfway point. (You will probably have to cook the chicken in batches, depending on the capacity of your air fryer.)
  3. The chicken is done when the meat is golden brown and the thickest part of the thigh reaches 175°F on an instant-read thermometer.

Nutrition

Calories: 549kcal | Carbohydrates: 6g | Protein: 33g | Fat: 44g | Fiber: 2g | Sugar: 0.3g