Tandoori Chicken + Tacos (Paleo/Keto)

An overhead shot of Tandoori chicken in blue corn tortillas on a white plate. The plate is on a white marble background.

In the freezer aisle of my local New Seasons, there is a Tandoori Chicken Burrito that I crave like nobody’s business. Not too long ago, after a particularly rough week, I actually cried because I wanted one so badly. Side note: if that’s not food addiction, I don’t know what is. The problem with this burrito is that it’s packed with rice, it’s rolled in a wheat tortilla, and it’s frozen too so it’s got tons of salt and who knows what else. Nick was right, it was definitely time to make my own version.

Even though rice is an occasional part of my personal paleo, I didn’t want to use it here and I wasn’t really interested in subbing it for cauliflower rice either so I decided to go for tacos instead of burritos. I decided to top these off with my favorite coconut milk yogurt and caramelized onions, but my onion jam or pickled onions would have been great too! Have fun and make them your own. Also, if you’re doing Whole30, don’t be bummed about skipping the tortillas, this easy Tandoori-style chicken is great on its own or in a salad.

A low-opacity image of two spoons with red and yellow spices piled onto the spoon. Black text overlay reads "easy paleo tandoori chicken"

Large stainless pan OR grill
Ziplock bag
Measuring spoons
Large bowl

For the chicken:
1 lb boneless skinless chicken thighs (~4 thighs)
1 can coconut milk
2 tbsp tandoori spices
1 tbsp turmeric
1 tbsp salt
1/2 tsp thai chili flakes
2 tsp avocado or coconut oil
Non-dairy yogurt (coconut or almond milk)

For the tacos (optional):
Sprouted corn or cassava root tortillas
Taco toppings of choice e.g. onion jam, pickled onions

In a large ziplock bag, combine the chicken thighs, spices, and salt. Squeeze out the air and seal the bag. “Massage” the bag, moving around all the spices to coat the chicken – it doesn’t need to be perfect, but we don’t want everything stuck in one spot either.

An overhead shot of a green can of Thrive Market Organic Coconut Milk and a small clear glass bowl with red spice powder on a white marble background.

Open the bag, add the coconut milk, and then repeat the process (squeeze out air and move contents of bag around). Put the bag in a bowl and set in the fridge to marinate for at least six hours or overnight.

If you are cooking inside, pre-heat your stainless pan over medium heat with a splash of oil. If you are grilling, pre-heat the grill.

Using tongs, drain a little bit of the marinade off the chicken and gently place them in the pan or on the grill. Cook or grill over medium heat, about five minutes on each side or until internal temperature reads 165*F.

Once fully cooked, remove the chicken to a cutting board and let rest for about five minutes. Using a sharp knife, cut the chicken width-wise into slices about 1/2″ thick.

If it’s taco night for you, now’s the time to build them! Smear the tacos with a little non-dairy yogurt, add a few pieces of the chicken, and top with onion jam, pickled onions, or whatever else you’re craving! Also seriously delicious with some deeply caramelized onions and sauteed spinach.

Working on that Whole30? Skip the tortillas and serve with a side of steamed broccoli or on a salad topped with coconut milk yogurt.

Serve immediately.


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