Indian Tandoori-Spiced Poppy-Seed Chicken Tikka

Ingredients

• 1.5 lb chicken thighs, boneless and skinless
• 1/2 cup plain Greek yogurt (or dairy-free yogurt alternative)(optional)
• 1/2 cup unsweetened coconut yogurt (yogurt-free option)(optional)
• 2 tbsp poppy seeds
• 2 tbsp lemon juice
• 1/2 cup plain kefir (yogurt-free option)(optional)
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp ground turmeric
• 1 tsp ground garam masala
• 1 tsp ground Kashmiri chili powder (or mild chili powder)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 cups cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tbsp apple cider vinegar
• 1 tbsp plain yogurt-free dressing base (use water or extra lemon juice)(optional)
• 1/4 tsp additional salt for salad

Instructions

1. 1

   Preheat the oven to 450°F (232°C). Line a sheet pan with foil and place a wire rack on top (or lightly oil the foil).

2. 2

   Pat the chicken dry and cut into 1-inch pieces. In a bowl, grind the poppy seeds briefly with a mortar and pestle (or pulse in a grinder) to help them release flavor.

3. 3

   Make the marinade: whisk poppy seeds, lemon juice, olive oil, garlic, ginger, cumin, coriander, smoked paprika, turmeric, garam masala, chili powder, salt, and black pepper. For a yogurt-free low-carb option, use either plain kefir OR coconut yogurt (choose one) and whisk it in until you have a thick, spoonable marinade.

4. 4

   Toss chicken with the marinade until evenly coated. Let it sit while the oven heats (about 10 minutes).

5. 5

   Spread chicken in a single layer on the rack. Bake for 20 minutes, then flip and bake 10–15 minutes more, until the thickest pieces reach 165°F (74°C) and the edges are browned (total cook time 35 minutes).

6. 6

   While chicken bakes, mix cucumber, red onion, cilantro, apple cider vinegar, and extra salt. Taste and adjust with a squeeze of lemon if desired.

7. 7

   Rest chicken for 5 minutes, then serve with the cucumber salad.