Coconut Tandoori Chicken Recipe

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.

Ingredients

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

Serves / Yields

3

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

Credit

This recipe was provided by Joanna from Nashua.