Low FODMAP Tandoori Chicken

Total time4 hr 50 min

Prep time20 min

Cook time30 min

4.6

(21)

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Ingredients

4 servings

For the chicken

3 lbs bone-in, skin-on chicken pieces (drumsticks and thighs)

For the marinade

1 cup whole-milk plain yogurt
2 tbsp fresh lemon juice
3 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
1 tbsp fresh ginger, grated
2 tbsp neutral oil (such as canola or avocado oil)
2 tsp garam masala
2 tsp ground cumin
2 tsp smoked paprika
1 tsp ground coriander
1 tsp ground turmeric
½ tsp cayenne pepper
1 tsp kosher salt

For serving

lemon wedges, for serving (optional)
fresh cilantro, roughly chopped, for serving (optional)
sliced red onion, for serving (optional)
Can be omitted
red onion

Instructions

1
Using a sharp knife, cut 2–3 deep slashes through the thickest part of each chicken piece, cutting down to the bone. This allows the marinade to penetrate and helps the chicken cook evenly.
2
In a large mixing bowl, whisk together the yogurt, lemon juice, garlic, ginger, neutral oil, garam masala, cumin, smoked paprika, coriander, turmeric, cayenne, and kosher salt until fully combined.

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