Weeknight Tandoori Chicken (+ our team dinner!)

21 Reviews / 4.6 Average
My family gobbles up this gluten-free Weeknight Tandoori Chicken served with brown rice and spinach. It's also dairy free if served without yogurt.
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Tandoori Chicken served on a plate.

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We had our lovely blogging team over for our annual holiday dinner the other night! Here’s the crew (at least those of us who live in Charlotte). I feel SO lucky to have had these talented individuals on our team for years now.

Team Picture on 100 Days of #RealFood
My #dreamteam from the left: Amy Taylor (comment moderator), Kiran Smith (Advertising Manager), Me!, Shawn Keller (Facebook and Pinterest Moderator), and Jason (my husband and Operations Manager)

Everyone brought their spouse along, and let’s just say that I was hurting the next day. It’s amazing how I no longer feel like I’m in my 20’s after a fun night like that!

Aside from the fun, we enjoyed some great food as well. We do these holiday events potluck style because we’re a bunch of foodies after all! And as I’ve shared in the past, we’ve got some food allergies and sensitivities in the group, so picking a theme for the menu is always interesting. This year I chose Indian food because I thought we could easily avoid dairy and gluten (and any other offenders) and still end up with something tasty. Oh, and I’d been working on a Tandoori Chicken recipe that I just knew would be a perfect fit for the main course!

Here’s what was served…is your mouth watering yet?

Indian Themed Team Dinner on 100 Days of #RealFood

Menu Details

  • Amy was in charge of appetizers and brought two deeelicious dips: Pomegranate Avocado Salsa and an eggplant dip both served with whole-grain crackers. This is how she made the eggplant dip: Cut 1 eggplant, 2 bell peppers, and 1 red onion into 1 inch cubes. Toss them in bowl with 2 minced cloves of garlic, 3 tablespoons olive oil, 1 1/2 teaspoons salt & 1/2 teaspoon black pepper then roast at 400 degrees F for about 45 min. – until the veggies are lightly browned and soft, tossing once during cooking. Place the veggies in a food processor , add 1 tablespoon tomato paste and pulse 3 or 4 times to blend.
  • Shawn brought a huuuge salad with two homemade dressings and roasted chickpeas to go on top. The salad was a big mix of veggies (no particular recipe), and for her creamy dressing, she blended 1 cup cashew cream (from the Deliciously Organic cookbook), 3 teaspoons curry powder, 1 clove garlic, and juice from half a Meyer lemon, and then drizzled in olive oil until she got the right consistency.
  • Kiran brought Chana Masala along with a tomato and onion side salad. She is half Indian, so she was excited to share these traditional dishes with us!
  • As I mentioned, I made an easy dairy-free Tandoori Chicken (recipe below) with brown rice.
  • And my husband (yes, he can cook!) made Coconut Milk Ice Cream with cardamom and pistachios.

It was all soooo good – I was literally STUFFED by the end of the night! And luckily, since I tripled the chicken recipe, we had leftovers the next day that my whole family gobbled up in no time. This one is definitely going to be a new staple at our house. I hope you enjoy it as much as we do!

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Recipe Rating




  1. 5 stars
    This was absolutely delicious! My family and I have been doing our best to expand our pallets, and this was such a great dish to enjoy. We had plenty of sauce left over, so we saved it and made the dish again for meal number two. To meal number two, we added the seasoned chicken, plus sauteed mushrooms and spinach. It was awesome! This will be a regular meal in our rotation. Love that it’s simple, delicious, and very nutritious!

  2. The nutrition facts cannot be right. 1896 calories per serving? Really! or 129g carbs? Seriously? If those are correct this is a deadly dish!

    I’m wondering if the nutrition facts are for the entire dish and not per serving?

    Love your dishes and will make this once I recalculate the nutrition.