Lectin Free Pasture Raised Tandoori Chicken
by: Seema Racela
Tandoori Chicken
by: Seema Racela
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Lectin Free
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!
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-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
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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 the 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 rice. Enjoy!
Ingredients
Method
Soy free, oat free, potato free, peanut free, cashew free, nut free, egg free, allergy friendly