Paleo Tandoori Chicken
Recipe type: Tandoori
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
A quick and simple recipe that will provide with a great tasting meal that the whole family can enjoy.
  • 1 Pot (250 ml) Greek Yogurt (I know dairy isn't strictly Paleo, but it is okay to use it occasionally in your Paleo meals)
  • 2 Large Garlic Cloves – Crushed and Chopped
  • Grated Fresh Ginger (About 1 inch)
  • Juice 1 Lemon
  • 1 Tablespoon (15 ml) Olive Oil
  • 1 Teaspoon (5 ml) Turmeric
  • 1 Teaspoon (5 ml) Cumin
  • 1 Teaspoon (5 ml) Coriander
  • 1 Teaspoon (5 ml) Garam Masala
  • ½ Teaspoon (2.5 ml) Chili Powder
  • 6 Chicken Thighs
  1. Wash the chicken well and pat dry with some paper towels. Then set to one side whilst you work on the marinade.
  2. For the marinade, combine all the ingredients together well to ensure that the taste of each ingredient is even.
  3. As soon as the marinade is ready, evenly coat each chicken thigh in it. I like to place the marinade into a bowl or a ziplock bag and then add the chicken thighs. Then simply move everything around until all the thighs are coated evenly.
  4. Once you have finished with the coating of chicken place them into the refrigerator and leave to marinade for at least 4 hours. But for the best results you should leave the chicken thighs to marinate in the mixture overnight.
  5. After marinating, roast in the oven at a temperature of 220 degrees Centigrade for 30 minutes. Serve while still hot!
Recipe by Paleo Living at