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Gluten Free Tandoori Chicken on a plate beside fruited rice pilaf and a spinach salad with mango chutney dressing.
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Gluten Free Tandoori Chicken

Prepared sauces use red food colouring to enhance the colour of this dish. I prefer to make it from scratch using tomato paste and chili powder to achieve the taste and red colour of a more authentic dish.
Course Main Course
Cuisine East Indian
Keyword Tandoori Chicken
Prep Time 15 minutes
Cook Time 1 hour
Marinating time 4 hours
Servings 6 people
Calories 727kcal
Author Cinde Little

Ingredients

  • 12 bone-in, skin on chicken thighs

MARINADE/SAUCE

  • ¼ cup plain yogurt
  • ¼ cup olive oil
  • 2 tablespoon tomato paste
  • 1 teaspoon chopped ginger root
  • 1 teaspoon chopped garlic
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder (East Indian if you have it)
  • ½ teaspoon ground coriander
  • ½ teaspoon garam masala
  • ¼ teaspoon cayenne
  • 8 strands of saffron (optional)

Instructions

  • Combine sauce ingredients in a bowl. Pour over chicken and marinate 4 hours or overnight.

BARBECUE METHOD

  • Grill chicken over low or medium heat until browned. Transfer upper rack and finish cooking over indirect heat to internal temperature is 165℉, 45-60 minutes for bone-in thighs.

OVEN METHOD

  • Cook in 350°F oven for 45-60 minutes until cooked through.

Nutrition

Calories: 727kcal | Carbohydrates: 3g | Protein: 48g | Fat: 58g | Saturated Fat: 14g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 27g | Trans Fat: 0.2g | Cholesterol: 285mg | Sodium: 661mg | Potassium: 679mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 405IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 2mg
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