Low Iodine Tandoori Chicken

Total time4 hr 50 min

Prep time20 min

Cook time30 min

4.6

(21)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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
Chef's tip
Use the same amount. Whole milk is richer, so a lower-fat milk will make the dish a little less creamy. This matters most in baking and custards, where the extra fat adds richness.
2 tbsp fresh lemon juice
3 cloves garlic, minced
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)

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!