Tandoori chicken without the tandoor: chicken legs and thighs slashed deep, coated in a from-scratch spice paste of toasted fenugreek, peppercorn, coriander, cumin, and garam masala, and roasted until the edges char. Coconut milk replaces the traditional yogurt and — according to every taste tester — wins outright. The cayenne's gentle heat plays against the creamy marinade and zesty lemon.
SERVES 4
Tandoori chicken is an Indian dish, traditionally prepared in a clay oven called a tandoor. You can now find recipes for grilled and roasted variations. This dish is typically prepared with yogurt and spices. I have made this recipe with yogurt and all my taste testers preferred the coconut milk version!
The mild heat from the cayenne in this dish is balanced out by the coconut milk and zesty lemon juice.
INGREDIENTS
1 tsp/5 g fenugreek, whole
1 tsp/5 g peppercorn, whole
1 tsp/5 g coriander
1 tsp/3 g cumin
1 tsp/3 g garam masala
½ tsp cayenne
¼ tsp turmeric
1 tsp/5 g sea salt
1 inch/2 cm fresh ginger, minced
1 jalapeño, minced
2 tbsp/30 ml fresh lemon juice
½ cup/118 ml coconut milk
2 lbs/907 g chicken legs and thigh, bone in, skin removed
COOKING INSTRUCTIONS
Preheat your oven to 375°F/190°C. Place fenugreek and peppercorn through a spice grinder. In a small bowl mix the fenugreek, peppercorn, coriander, cumin, garam masala, cayenne, turmeric and salt. Next, mix in the ginger, jalapeño, lemon juice and coconut milk. Stir until well mixed.
Make a few deep slashes in each piece of chicken. This will help the chicken absorb more of the flavor. Pour the spice mixture over the chicken. Make sure the chicken is well coated. Place in fridge for at least 4 hours, up to overnight.
Preheat oven to 375°F/190°C. Place chicken on a wire rack on top of a baking sheet so the baking sheet catches the drippings. Cook for 50–60 minutes or until a meat thermometer reads 165°F/74°C.
Pro Tips
- Toast and grind the fenugreek and peppercorns fresh — pre-ground spices simply can't match the aroma of a spice mix ground minutes before it meets the chicken.
- Slash the chicken pieces deep and wide; those cuts are what let the marinade reach the bone and create the classic tandoori char.
- Roast the chicken on a wire rack set over a baking sheet so hot air circulates underneath — this is how you fake a tandoor's all-around heat in a home oven.
- The 4-hour minimum marinate matters: the lemon and salt tenderize the dark meat while the spices bloom into the slashes.
- Coconut milk gives a slightly sweeter, creamier crust than yogurt — expect deeper browning and watch the last 10 minutes so the char doesn't turn to burn.
Frequently Asked Questions
Can I make tandoori chicken on the grill?
Yes — grill over medium indirect heat until the internal temperature reaches 165°F. The smoky char actually gets you closer to the original tandoor flavor than the oven.
Why use coconut milk instead of yogurt?
It keeps the recipe dairy-free while providing the same creamy marinade base. Side-by-side taste tests preferred the coconut milk version for its subtle sweetness.
How spicy is this tandoori chicken?
The half teaspoon of cayenne plus a minced jalapeño give a mild, warming heat that the coconut milk balances. Add more cayenne if you like it fiery.
Can I use chicken breasts?
You can, but bone-in legs and thighs stay juicier through the long roast. If using breasts, reduce the cooking time to about 25 minutes and watch the internal temperature.
Recipe Card
Ingredients
Method
- COOKING INSTRUCTIONS Preheat your oven to 375°F/190°C.
- Place fenugreek and peppercorn through a spice grinder.
- In a small bowl mix the fenugreek, peppercorn, coriander, cumin, garam masala, cayenne, turmeric and salt.
- Next, mix in the ginger, jalapeño, lemon juice and coconut milk.
- Stir until well mixed. Make a few deep slashes in each piece of chicken. This will help the chicken absorb more of the flavor.
- Pour the spice mixture over the chicken.
- Make sure the chicken is well coated.
- Place in fridge for at least 4 hours, up to overnight.
- Preheat oven to 375°F/190°C.
- Place chicken on a wire rack on top of a baking sheet so the baking sheet catches the drippings.
- Cook for 50–60 minutes or until a meat thermometer reads 165°F/74°C.
