This tandoori chicken recipe is going to knock the socks off of any paleo tandoori recipe you’ll find. Roby came home after eating lunch and somehow managed to inhale four of these chicken drumsticks. My non-paleo family loved this dish too. This chicken is incredibly tender, juicy and full of flavor.
Tandoori chicken is an extremely popular dish. I think it’s fair to say it’s probably one of the most ordered dishes at any Indian restaurant. It’s typically marinated with yogurt and spices and then baked in a tandoor aka a clay oven. My tandoori chicken is made with freshly ground spices and coconut milk. You can’t taste any coconut in this dish – it just helps tenderize the chicken the way that yogurt would.
When you’re following the paleo diet, ordering from an Indian restaurant is risky. Chances are they’re using vegetable oil or butter (not organic grass-fed ghee). Additionally, the creamy dishes are typically made with yogurt, milk and/or heavy cream. When I decided to go paleo, I knew what I’d be giving up – some of my absolute favorite Indian dishes. Now when I go to Indian restaurants, I have to ask 20 questions before I can order. Needless to say, we rarely eat at Indian restaurants anymore.
Tandoori chicken is usually made with skinless chicken. I know most people typically cook with the skin on because it keeps the chicken from drying out. Not to worry – the coconut milk will keep this chicken nice and juicy.
If you’ve ever eaten tandoori chicken before, you’re aware of its signature red color. Well, that’s food coloring (would you like some red #40 with that chicken? no thanks.). No amount of paprika can get you that shade of red. To get a reddish hue, you can make a couple deep incisions on each drumstick and then with a spoon, add a mixture of paprika, salt and lime. Do this before adding the marinade and you’ll get a redder color than you would otherwise. Additionally, this will help get more flavor into the chicken.
When you blend your marinade, it should have some texture. You don’t want a completely smooth paste. Texture will make your chicken look a little more authentic and you’ll be able to better taste some of the individual flavors in the marinade. Once the chicken is well coated, add a couple tablespoons of mustard oil on top. This will give the chicken a nice sheen and add a touch of tanginess to the dish.
I wouldn’t marinate this chicken for long – you don’t want it to become mushy. I’d say after no more than 30 minutes, bring it to room temp and then pop it in the oven.
When you take a bite of this chicken, you’ll see that it’s just as good if not better than what you’ll get in any restaurant.
- 4 lbs (pounds) of chicken drumsticks, skin removed
- 1 tsp salt
- 1 tsp Paprika
- ½ lime, juice
- 8 garlic cloves
- 2 inches ginger, roughly chopped
- ½ lime, juice
- 4 tbs of Organic Canned Coconut Milk, use cream from the top of the can
- 1 tbs Coriander Seeds
- ½ tbs Cumin Seeds
- 1 tsp Fennel Seeds
- 4 Cardamom Pods
- 5 Cloves (whole)
- 1 tsp salt, adjust to taste
- 1 tsp Paprika, adjust to taste
- ½ tsp Cayenne Powder
- 2 tbs Mustard Oil
- Rinse chicken and remove skin. With a sharp knife, make 2 deep incisions in each drumstick and cut tendon on drumstick.
- Make a spice paste by combining salt, paprika and lime juice in a small bowl. Rub the paste into the cuts in chicken.
- While the chicken is absorbing the flavors from the spice paste, coarsely grind your coriander, cumin, fennel, cardamom and cloves in a spice grinder.
- In a blender, add garlic, ginger, lime juice, coconut milk, salt, paprika, cayenne and the freshly ground spices. Blend together and add mixture to the chicken. Once the chicken is well coated, add a couple tablespoons of mustard oil on top.
- Place the chicken in refrigerator to marinate for about 20 minutes. Take out of fridge and bring to room temperature before putting in oven.
- Place the drumsticks on a wire rack sitting on top of a foil lined pan.
- Preheat oven to 400 degrees on the convection setting and cook for 20 minutes or until done.