Low FODMAP Tandoori Chicken

by | Feb 15, 2021 | Chicken, Featured

Tandoori Chicken

We love our Indian cuisine almost as much as our Mexican, however as we have some of us in the family who follow a LOW FODMAP Diet (great for IBS Sufferers), we can‘t have onion or garlic, so that generally means we can’t have Indian from a Restaurant.  We have to make up our own Indian spices with a Garlic Infused Oil to get our Indian on!  You can either marinate and grill the chicken for a more traditional way of cooking, or use your slow cooker if that works better for you.  So below please find a delicious Tandoori Chicken dish that is super tasty and easy on the belly!


Tandoori Chicken (Low FODMAP)


    • ½ cup full-fat canned coconut milk (plain yoghurt if you can tolerate it)
    • 2 tablespoons garlic-infused olive oil
    • 1 tablespoon ground paprika
    • 1 teaspoon salt (save until the end, if using slow cooker instructions)
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cumin
    • 1 teaspoon ground ginger
    • 1 teaspoon ground turmeric
    • ¼ teaspoon cayenne pepper, optional
    • 500g boneless, skinless chicken thighs or breasts


    What to do:

  • Marinate & Grill Option
    1. In a medium bowl (with a lid) whisk together coconut milk, oil, paprika, salt, coriander, cumin, ginger, turmeric, and optional cayenne pepper.
    2. Add chicken and stir until the chicken is well-coated with marinade. Marinate for at least 1 hour, but ideally 8 hours.
    3. When ready to cook, preheat grill or oven griller. Remove the chicken from the marinade and discard any remaining marinade. Grill the chicken until cooked. Chicken is fully cooked when a food thermometer inserted into the thickest part reads 75°C.
    4. Serve chicken warm.


  • Slow Cooker Instructions 
    1. Place coconut milk, oil, paprika, coriander, cumin, ginger, turmeric, and optional cayenne in a slow cooker. Whisk to mix.
    2. Add chicken. Stir until chicken is evenly coated with sauce. Cook on low for 4-6 hours or until the chicken easily shreds.
    3. Once cooked, use two forks to shred chicken into the remaining liquid. Add seasoning to taste. I use less salt for this method, about ½ teaspoon.
    4. Serve chicken warm.