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Lectin Free Pasture Raised Tandoori Chicken
by: Seema Racela

Tandoori Chicken

by: Seema Racela

Lectin Free

Gluten Free Food_edited_edited.png

Gluten Free

Corn Free

Sugar Free

Grain Free

My kids love my tandoori chicken!  Since I do not have a tandoori oven, I cook it in a regular oven or grill it, and it comes out so well.  It also doesn’t contain any chili, due to my kids’ taste, so feel free to spice it to your liking! Enjoy!


-1 lb pastured chicken
-1/4 cup plain A2 or coconut yoghurt
-2 cloves garlic, pressed
-1/8 teaspoon ginger, grated
-2 teaspoon lemon juice
-1/4 teaspoon lemon zest
-1/2 teaspoon salt
-1/2 teaspoon strained tomato sauce
-2 shakes garam masala
-1 shake cumin
-Sprinkle of beet powder (optional-just for color)
-Grass-fed ghee
-Red or yellow onions, thinly sliced
-Lemon slices

-Pressure cooked basmati rice, to serve 

1. Whisk the yoghurt, garlic, ginger, lemon juice and zest, salt, tomato sauce spices, and beet powder together in a bowl.
2. Add the chicken and toss to coat evenly.
3. Cover and refrigerate for at least 4 hours, but overnight is ideal.
4. Preheat the oven to 350° F.

5. Add the chicken into a Lodge cast iron skillet and cook for 20 minutes.
6. Flip the chicken, dot with ghee, and top with lemon slices and onions.
7. Lower the heat to 325° F and bake for another 10-20 minutes until th
e onions and lemon soften. The internal temperature of the chicken should read 165° F.
8. Remove from the oven and plate. Any juices can be drizzled over your ri
ce. Enjoy!



Soy free, oat free, potato free, peanut free, cashew free, nut free, egg free, allergy friendly 

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