Low FODMAP Tandoori Chicken

  • Author: Em Schwartz, MS, RDN
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 8 hours + 20 mins
  • Yield: 4 1x


This tender and juicy low FODMAP tandoori chicken is an easy low FODMAP chicken recipe filled with all kinds of Indian-inspired flavors! It’s also gluten-free and dairy-free.



  • ½ cup canned coconut milk (I use full-fat)
  • 2 Tbsp. garlic-infused olive oil
  • 1 Tbsp. ground paprika
  • 1 tsp. salt
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1 tsp. ground ginger
  • 1 tsp. ground turmeric
  • ¼ tsp. cayenne pepper, optional
  • 1 (1.25 lb.) pkg boneless, skinless chicken thighs or breasts
  • Lime wedges, for serving


  1. Whisk together coconut milk, olive oil, paprika, salt, coriander, cumin, ginger, turmeric, and optional cayenne pepper. Add chicken and stir to mix. Cover and place in refrigerator. Ideally, marinate for 8 hours.
  2. When ready to cook, preheat grill or broiler. Remove chicken, discarding any remaining marinade. Grill chicken until cooked. Serve warm with lime wedges.


Canned coconut milkA low FODMAP serving of canned coconut milk is ¼ cup or 60 grams.

  • Category: Main Dish
  • Method: Grill
  • Cuisine: Indian

Keywords: dairy-free, low FODMAP, chicken, grilled, marinade