Skillet Super Tandoori Chicken
- Yield 8 servings
- Prep 10 minutes
- Cook 45 minutes
- Total 2 hours 55 minutes
Skillet Super Tandoori Chicken sits in the Chicken section of Regbie. The card serves 8 servings. Plan on 2 hours 55 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 8 servings
- 1 cup plain coconut milk yogurt, or coconut cream, or full-fat coconut milk, or Greek yogurt (if you tolerate dairy)
- 2 tablespoons tandoori spice mix (no salt added)
- 1 tablespoon Diamond Crystal kosher salt, use half the amount if you are using Morton’s brand or a fine grain salt
- 1 tablespoon lemon juice
- 4 pounds chicken thighs, bone-in and skinless
- 1 tablespoon coconut oil, or fat of choice
- ¼ cup fresh cilantro leaves, (skippable)
- 1 lime, cut into wedges (skippable)
Method
In a large bowl, whisk the coconut yogurt, tandoori masala seasoning, kosher salt, and lemon juice. Tip in the skinless, bone-in chicken thighs and mix well to coat with the marinade.
Lid the bowl and stick it in the fridge for 2 to 24 hours to marinate.
When you’re ready to bake the chicken, heat the oven to 400°F on convection roast setting (or 425°F in a non-convection oven).
Set a wire rack on a rimmed baking sheet. Grease the rack with a paper towel dipped in melted coconut oil or fat of choice.
Lay out the chicken in a single layer on the rack, skin-side down (even though it is skin-less!) and pop the tray in the oven for about 40 to 45 minutes, flipping the pieces skin-side up at the halfway mark.
The chicken is done cooking when there are charred bits on top, the meat is no longer pink, and the juices run clear (or the thickest part registers 175°F on a meat thermometer).
If desired, finish with cilantro and serve with lime wedges!
Kitchen notes
- Leftovers can be stored in the fridge for up to 4 days or in the freezer for up to 3 months.
- Air Fryer instructions: Heat the air fryer to 400°F and spray the rack with avocado oil when it comes to temperature.
- Set the chicken in a single layer, skin-side down, on the rack and air fry for 25 to 30 min, flipping the chicken at the halfway point.
