Tandoori chicken is always best when made in a tandoori oven or on a grill, but this oven roasted version works just as well! Flatten your chicken (or ask your butcher to!) for an easier, faster roasting experience check out all the details below!

Lactose-Free Tandoori Chicken Recipe

Ingredients:

• 70g Kissan Tandoori Masala (1/2 of a small container)
• 3 tbsp Kissan Garam Masala or Kisna Garam Masala - USA
• 1 Whole Chicken, flattened or 3 lb chicken drumsticks
• 2 Cups Lactose-Free Yogurt Or 1 1/2 cup Coconut Yogurt
• 1/2 Lemon Juice and zest
• 2 Potatoes, large, cut into chunks
• 2 Carrots, halved lengthwise
• 1 Lemon, halved
• 2 Green Onions, cut lengthwise
• 2 Cloves Garlic, whole

Instructions:

1. Marinate the chicken - mix the yogurt, spices and lemon together. Taste and season with a pinch of salt. If you want it hotter, add cayenne
2. Toss the chicken in the marinade and refrigerate covered for 12-24 hours
3. Ready grill or preheat oven to 350F
4. Boil the potatoes in salted water for 8 minutes. Transfer to roasting pan. Add the rest of the vegetables and 1 cup water or chicken stock. Lay the chicken carefully over everything, discarding any leftover marinade.
5. Cover and Grill/ roast for 1 hour. Optional in over - Broil the chicken on high for 3 minutes for a little char (watch it doesn't burn!) Let rest for 10 minutes
6. Carve the chicken carefully. Spoon some sauce and vegetables over the rice or your choice of side. Lay the chicken over top.

Hope you enjoyed this Lactose-Free Tandoori Chicken Recipe

We are so glad you are here! Let us know on social media when you make this dish for a chance to be featured! Hope you enjoy this comfort food with someone you LOVE!

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