Pulled Tandoori Chicken

Take your pulled chicken to the next level with a delicious tandoori sauce blend which is gluten free, paleo, whole30 friendly and dairy free! Moist, flavourful pulled chicken ready in 20 minutes instead of the slow cooker!
Author Arman @ thebigmansworld


For the pulled chicken

  • 1 kilogram chicken breasts fat trimmed and cut into palm sized portions (just over 2 lbs)
  • 4 cups chicken stock
  • 1/2 onion chopped finely
  • 2 cloves garlic minced
  • Pinch sea salt

For the tandoori sauce

  • 1/2 cup full fat coconut milk can sub for Greek yogurt/dairy free plain yogurt if not paleo or dairy free
  • 1 tsp sea salt
  • 1 tsp smoked paprika
  • 1 tsp cayenne pepper optional but highly recommended
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp black pepper


To cook the chicken

  • Fill a large pot with chicken stock and add the garlic and onion and bring to the boil.
  • Once boiling, add the chicken breasts and after 2 minutes, reduce to low and allow to simmer for 12-15 minutes, until chicken is just cooked and no longer pink. Remove from heat and drain immediately and allow chicken to cool.
  • Once cooled, place chicken back into the pot and using two forks, shred the chicken finely. Add the tandoori sauce and serve immediately*

To make Tandoori Sauce

  • Combine all the spices into a small bowl and add the coconut milk (or Greek yogurt) and mix until fully incorporated. Adjust spices to suit taste (I love a really spicy sauce so go overboard with the cayenne pepper and smoked paprika)


If you intend to eat the chicken later (e.g. for meal prep), do not add the sauce until about to eat to maintain freshness.
Pulled chicken can be refrigerated for 2-3 days without the sauce, or frozen for up to a month