Coconut Tandoori Chicken Recipe

Submitted By: Joanna from Nashua.

Coconut Tandoori Chicken Notes

Although traditionally tandoori chicken recipes call for plain yogurt as the base, I'm not a big yogurt fan. I decided to try using coconut milk instead, and it turned out great! This is a wonderfully easy recipe, great for lazy days.

  • 3 boneless, skinless chicken breasts
  • 1 can coconut milk (13.6 ounces)
  • 1 1/2 tablespoons or more Tandoori seasoning
Serves / Yields


Preparation Instructions
  • Mix Tandoori Seasoning into coconut milk and stir until thoroughly blended.
  • Pour into a dish, plastic container, or one-gallon resealable baggie
  • Add the chicken breasts, stir to coat thoroughly, and allow to marinate overnight (turning if necessary to coat again)
  • Preheat oven to 350 degrees
  • Bake for one hour

Quick Shopping List

Tandoori Seasoning
In a glass jar
In a 1/2 cup jar, net wt 2 oz

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