Chicken Tikka Tandoori

This is a brilliant dish for takeaway junkies who don’t want to heap on the calories, or for anyone who’s dairy free or nut free. It’s keto-friendly and low carb, and it still tastes every inch like the chicken tikka tandoori you’re used to – it’s just a lot better for you!

Chicken Tikka Tandoori

Ready in 45 minutes (excluding marinating time). Serves 4

Tandoori chicken is a famous Indian dish of roasted chicken marinated in yoghurt and spices. This version offers up a dairy-free alternative to the classic, though still including all the fl avours you know and love.


  • 1 x 1.5 kg whole chicken, cut into quarters (ask your butcher to do this for you)

Tandoori marinade

  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 1 teaspoon fennel seeds
  • 4 cardamom pods, seeds only
  • 5 whole cloves
  • 8 garlic cloves, peeled
  • 5 cm piece of ginger, roughly chopped
  • zest and juice of 2 limes
  • 3 tablespoons coconut cream
  • 2 tablespoons extra-virgin olive oil or coconut oil
  • 1 teaspoon sea salt
  • 1 teaspoon sweet paprika
  • 1 teaspoon cayenne powder

Green chutney

  • 1 small brown onion
  • 1 handful of mint leaves
  • 1 handful of coriander leaves
  • 1 bird’s eye chilli
  • juice of 1 lemon
  • ½ teaspoon sea salt
  • ½ teaspoon coconut sugar


To make the marinade, add the coriander, cumin, fennel and cardamom seeds and cloves to a spice grinder or the small bowl of a food processor and blitz to form a powder. Transfer to a blender or large bowl of a food processor, add the remaining ingredients and whiz until smooth. Pour the mixture over the chicken pieces and turn them to coat all over, then cover the bowl with plastic wrap, transfer to the fridge and leave to marinate for 15–20 minutes, or even 3 hours to overnight if you want to prepare it in advance.

For the green chutney, add all the ingredients to a food processor and pulse together until well combined.

Preheat the oven to 200°C and line a baking tray with baking paper. Remove the marinated chicken from the fridge and arrange on the prepared baking tray. Bake in the oven for 20–25 minutes, turning halfway through cooking, until golden brown and cooked through. Pile onto a platter and drizzle over the green chutney.

TIP: Leftover chutney can be stored in an airtight container in the fridge for up to 1 week.