Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Chicken Tandoori
with roasted cauliflower and cucumber and tomato salsa

Active: 30 min Total: 50 min
Chicken Tandoori is a traditional Indian dish that produces fragrant and tender chicken thanks to a marinade of spices and yogurt (we use paleo-friendly coco milk instead). Enjoy with a fresh cucumber and tomato salsa to round out the dish.
Smarts: This is an easy meal to scale, so double and save some in the freezer.


Chicken Tandoori:
  • Coriander - 1 tsp
  • Cumin - 1 tsp
  • Curry powder - 1 tsp
  • Ginger, ground - 1 tsp
  • Paprika - 1 tsp
  • Turmeric - 1/2 tsp
  • Cayenne - 1/4 tsp
  • Garlic - 2 cloves , minced
  • Coconut milk, light - 6 Tbsp
  • Chicken thighs, boneless and skinless - 1 1/2 lbs
  • Water - 4 Tbsp
  • Tomato paste - 1 Tbsp
  • Honey - 1 tsp
  • Limes - 1 , sliced into wedges
  • Cilantro - for serving , leaves of
Cucumber and Tomato Salsa:
  • Cucumbers - 8 oz , diced
  • Tomatoes, roma - 16 oz , diced
  • Cilantro - 3 Tbsp , chopped
  • Lime juice - 2 Tbsp
Indian-Spiced Roasted Cauliflower:
  • Cauliflower, fresh or frozen - 16 oz , chopped
  • Oil, cooking - 1 1/2 Tbsp
  • Curry powder - 1 tsp
  • Cumin - 1/2 tsp
  • Salt - 1/2 tsp


  1. Make spice mix - Combine coriander, cumin, curry powder, ginger, paprika, turmeric, and cayenne. (Can be done ahead at anytime)
  2. (Optional step) Toast spices: Heat a frying pan over medium heat and warm up / toast spices until fragrant. Remove from heat.
  3. Garlic - Prep as directed. (Can be done up to 4 days ahead)
  4. Make marinade - Mix together spices with garlic and coconut milk.
  5. Marinate chicken - Cut slits into the chicken (to increase surface area for marinade) and transfer to a baking pan. Cover in half of the marinade, sprinkle on some salt, and then tenderize with a fork. Marinate for at least 20 minutes and ideally overnight. (Can be done up to 1 day ahead)
  6. Cauliflower (if not using frozen) - Chop. (Can be done up to 5 days ahead)
  7. Cucumbers / Tomatoes / Cilantro - If prepping right before dinner, get chicken in the oven before returning to this prep step. Prep as directed and combine.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More


  1. If cooking in the oven: Preheat oven to 450F / 232C. Situate racks so that you can fit chicken and asheet pan. Toss cauliflower with oil, curry powder, cumin, and salt and spread out onto a sheet pan. Bake chicken for 20 to 25 minutes or until chicken is cooked through to 165F / 74C. Bake cauliflower for 25 to 35 minutes, until golden and crispy, shaking and rotating once midway through.
  2. If cooking on the grill: Preheat grill to 450F / 232C degrees with cast iron skillet in the grill. Toss cauliflower with oil, curry powder, cumin, and salt. Place cauliflower in the skillet. Brush off excess marinade from chicken (you want to leave some on but not too much) and place chicken onto grill grates. Grill for ~2 minutes on each side with the cover closed. Turn down heat to medium, close cover and cook for for another 6 to 12 minutes, or until chicken reaches 165F / 74C. Roast cauliflower for another 5 to 10 minutes, or until golden on the outside.
  3. Make salsa by combining tomatoes, cucumber, cilantro, and lime juice. Season to taste with salt.
  4. Whisk water, tomato paste, and honey into remainder of marinade. Heat up over low heat until sauce is warmed up.
  5. Enjoy chicken with roasted cauliflower, plus salsa and lime wedges on the side.



0 reviews