Baked Tandoori-Style Chicken – Dairy-Free, Egg-Free, Gluten-Free, Soy-Free, and Sugar-Free

Tandoori chicken is an Indian classic, and much beloved by our family when we visit Indian restaurants! This tandoori-style chicken has all of the delicious tandoori style flavor of a restaurant style Tandoori Chicken, but is incredibly fast and simple to put together. Because this version is baked in an oven, it doesn’t have the grilled flavor of a traditional Tandoori chicken, but it does have all the other flavors required! Make sure to plan ahead by thawing and marinating your chicken. Otherwise, this is a super quick dinner recipe that the whole family is sure to enjoy.

Baked Tandoori Chicken

Yield: 3-4


  • 2 Chicken Breasts
  • 1/2 cup Plain Coconut Milk Kefir / Coconut Milk Yogurt
  • 3 Garlic Cloves, mashed
  • 1" Fresh Ginger, mashed
  • 1 tsp Masala Powder (I used the Kitchen King Masala by Everest; you could also use Garam Masala)
  • 2 tsp Cayenne Pepper
  • 1/2 tsp Black Pepper
  • 1 tsp Cilantro/Coriander Powder
  • 1/2 tsp Sea Salt
  • 1/2 tsp Turmeric
  • Juice of 1 Key Lime
  • 1 1/2 tsp Unrefined Oil (olive oil, coconut oil, or avocado oil work well)


  1. Thaw the chicken completely and remove all the water from it. Cut deep slashes into the chicken breasts. Put to the side.
  2. Combine all of the other ingredients in a medium size bowl. Ideally, use a thicker kefir or yogurt, since this will stick to the chicken better. But, if the kefir you use is a bit thinner, this is fine too (you will have a sauce that you can eat with the chicken on the side this way).
  3. Place the chicken breasts cut-side-down in the bowl with the marinade. Make sure that the chicken is completely coated/immersed in the marinade. Cover and put in the fridge for 4-6 hours.
  4. When you're ready to bake the chicken, preheat the oven to 450 degrees Fahrenheit.
  5. Put the chicken and all of the sauce directly into a baking pan (an 8x8 pan is a good size, but you can use a larger one too, of course) and put in the oven.
  6. Bake the chicken for about 30 minutes, then check to make sure it's cooked. There will be extra sauce with the chicken, that's fine. Serve the sauce on the side.
  7. Serve with a cilantro chutney and a side of rice or naan bread.
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