Easy Roasted Tandoori Chicken

Easy Tandoori Chicken
Peter Cassidy Copyright © 2016
  • Yield: 4 servings


1large (3 1/2 pound) chicken
1 lemon, quartered
1/2cup light coconut milk
1 1/2teaspoons cumin
1 1/2teaspoons chili powder
1teaspoon ground turmeric
1teaspoon ground coriander
1teaspoon garam masala
4cloves garlic, crushed
Sea salt and freshly ground black pepper
For the salad
7ounces (about 5 cups) arugula
A handful of fresh cilantro
A handful of fresh mint


  1. Preheat the oven to 400°F.
  2. Place the chicken in a roasting pan and place the lemon quarters inside the bird. Season lightly with salt and pepper.
  3. Place all the remaining ingredients in a bowl and mix together well. Divide this spice mix in half and set one half aside.
  4. Baste the chicken thoroughly all over with half the marinade, then roast in the oven for 45 minutes, then remove the bird from the oven and baste all over again with the remaining marinade, and then roast for a further 45 minutes or until the thigh juices run clear when tested with a skewer.
  5. Serve the chicken with a fresh green herb salad of arugula, cilantro, and mint.

Recipe reprinted with permission from Paleo Monday to Friday © 2016 by Daniel Green, Kyle Books

Nutritional Info *per serving

  • Calories 754
  • Fat 15g
  • Saturated Fat 1g
  • Sodium 1g
  • Potassium 0.9g
  • Sugars 0.2g
  • Protein 153g