Gluten Free Tandoori Chicken Recipe

Tandoori chicken is a tasty Indian classic that combines pantry ingredients and poultry and turns it into a wholesome dinner. Fresh cilantro and lemon add a bright element to this grilled chicken recipe.
Bread icon
Ingredients
Recipe yields 6 servings
1 Tbsp olive oil
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1 tsp cayenne pepper
1 tsp onion powder
1 Tbsp garam masala
1 Tbsp sweet paprika
1 cup plain yogurt (gluten free if needed)
2 Tbsp fresh lemon juice
4 garlic cloves, minced
2 Tbsp minced fresh ginger
1/8 tsp salt
6 boneless skinless chicken breasts (4 oz each)
1 Tbsp chopped fresh cilantro
1 lemon, cut into wedges
Play icon
Directions
Step 1

In a small saucepan, heat the oil over medium heat. Add the coriander, cumin, turmeric, cayenne, onion powder, garam masala and paprika and cook, stirring often, until fragrant, about 2 to 3 minutes. Set aside to cool completely.

Step 2

In a small bowl, whisk the yogurt, lemon juice, garlic, ginger and salt. Add the cooled spice mixture and stir to combine.

Step 3

Place the chicken in a glass or ceramic baking pan. Cut deep slashes into the chicken and coat with yogurt marinade. Chill, covered, for 1 to 6 hours.

Step 4

Preheat the grill to high heat. Spray the grill rack with nonstick grill cooking spray. Remove the chicken from the marinade, shaking off and discarding the excess marinade. Grill the chicken, covered, for 2 to 3 minutes per side, or until it is brown and slightly charred on all sides. Remove from grill and transfer to a baking dish.

Step 5

Preheat the oven to 350°. Bake the chicken for 20 to 25 minutes, or until cooked through and a meat thermometer inserted in the thickest part of the chicken registers 165°.

Step 6

The chicken can be served warm or at room temperature. Top with fresh cilantro and serve with lemon wedges.

Prep Time: 60 minutes
Servings: 6
Calories: 170
Make this for: Heart Healthy
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian. Click here to learn more.
FREE Healthy Cookbook
When You Sign Up!
Cookbook

Be the first to receive
NEW healthy recipes. FREE!

Play icon
Nutrition facts
Serving Size: 4 oz chicken
Per serving:
calories:170
total fat:4g
sat fat:1g
cholesterol:102mg
sodium:152mg
total carb:3g
fibers:0g
sugars:3g
proteins:28g

You might also like

Welcome to Health eCooks™! We cook your favorite foods healthier!

Health eCooks™ showcases hundreds of chef-tested and dietitian-reviewed recipes that are as nutritious as they are delicious. A subsidiary of Baldwin Publishing, Inc., our healthy recipes have been viewed by millions of people on over 900 health websites and in 450,000 healthy cookbooks. Our goal is to inspire you with recipes that aren’t just good for you—they taste good, too!

Who are we?

We are professional chefs, registered dietitians and food editors and for more than two decades we’ve created healthy recipes and how-to-cook videos. We’ve published nearly half a million healthy cookbooks for the medical brands Americans trust with their lives.

Chef-tested recipes

| Every recipe has been tested (and tasted!) by professional chefs in our Health eCooks™ test kitchen.

Dietitian-reviewed recipes

| All recipes carry a stamp of approval by registered dietitians who ensure they adhere to rigorous health and medical standards.

We make it easy so you can cook it healthy!

Recipe Reviews
Reviews for  Tandoori Chicken
account

Leave a Reply

Your email address will not be published. Required fields are marked *

Gluten Free Tandoori Chicken Recipe

Ingredients
Recipe yields 6 servings
1 Tbsp olive oil
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1 tsp cayenne pepper
1 tsp onion powder
1 Tbsp garam masala
1 Tbsp sweet paprika
1 cup plain yogurt (gluten free if needed)
2 Tbsp fresh lemon juice
4 garlic cloves, minced
2 Tbsp minced fresh ginger
1/8 tsp salt
6 boneless skinless chicken breasts (4 oz each)
1 Tbsp chopped fresh cilantro
1 lemon, cut into wedges
Directions
Step 1

In a small saucepan, heat the oil over medium heat. Add the coriander, cumin, turmeric, cayenne, onion powder, garam masala and paprika and cook, stirring often, until fragrant, about 2 to 3 minutes. Set aside to cool completely.

Step 2

In a small bowl, whisk the yogurt, lemon juice, garlic, ginger and salt. Add the cooled spice mixture and stir to combine.

Step 3

Place the chicken in a glass or ceramic baking pan. Cut deep slashes into the chicken and coat with yogurt marinade. Chill, covered, for 1 to 6 hours.

Step 4

Preheat the grill to high heat. Spray the grill rack with nonstick grill cooking spray. Remove the chicken from the marinade, shaking off and discarding the excess marinade. Grill the chicken, covered, for 2 to 3 minutes per side, or until it is brown and slightly charred on all sides. Remove from grill and transfer to a baking dish.

Step 5

Preheat the oven to 350°. Bake the chicken for 20 to 25 minutes, or until cooked through and a meat thermometer inserted in the thickest part of the chicken registers 165°.

Step 6

The chicken can be served warm or at room temperature. Top with fresh cilantro and serve with lemon wedges.

Share to Email

    Hungry & Healthy Blog Recipes

    See All Recipes

    Hungry & Healthy Blog Recipes