Coconut Tandoori Chicken
Use coconut milk instead of yogurt for easy tandoori chicken. Marinate overnight and bake for juicy, aromatic results.
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.
Submitted by: Joanna from Nashua, NH
Yield: 3
- Coconut milk makes a creamy, dairy-free marinade that works well in place of yogurt.
- Marinate chicken overnight for best flavor, then bake at 350°F for about one hour.
- You can swap cooking methods, adjust seasoning to taste, and follow safe storage guidelines.
Spices
Featured in this Recipe
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.
thespicehouse.com
More About This Recipe
This coconut tandoori chicken is made so delicious thanks to our Tandoori seasoning. This seasoning is a smoky, flavorful seasoning that's meant to mimick the taste that the traditional clay oven gives off when used to cook meat in Northern India. This blend can be mixed with yogurt or coconut milk to make a delicious marinade. If you're looking for more Northern Indian recipes, take a look at this Paneer Masala recipe or this Grilled Tandoori Shish-Kebabs recipe.
Frequently Asked Questions
Can I use coconut milk instead of yogurt for tandoori chicken?
Yes. Full-fat coconut milk gives a creamy base similar to yogurt and adds a mild coconut flavor. It works well with tandoori spices and keeps the chicken moist.
How long should I marinate the chicken?
Overnight is ideal for best flavor. If short on time, marinate at least 1 to 2 hours. Do not marinate raw chicken at room temperature; always refrigerate.
How much Tandoori seasoning should I use?
The recipe uses about 1.5 tablespoons for three boneless breasts. Increase or decrease to match your heat preference and taste. Add salt if your seasoning blend is low on salt.
Can I use bone-in pieces or chicken thighs instead of boneless breasts?
Yes. Bone-in or dark meat needs a longer cook time. Bake until the internal temperature reaches 165°F, or grill/roast until fully cooked and juices run clear.
Can I grill or broil the chicken instead of baking?
Yes. Grill over medium heat until cooked through and slightly charred, or broil briefly at the end to get color. Watch closely to avoid burning since coconut milk sugars can brown quickly.
Is light coconut milk okay to use?
You can use light coconut milk, but full-fat gives a richer texture and better coating for the spices. Light versions may be thinner and give less flavor and moisture.
Is it safe to use the leftover marinade as a sauce?
Do not use raw marinade directly on cooked chicken. If you want to use it as a sauce, bring it to a rolling boil for several minutes to kill bacteria before serving.
How should I store and reheat leftovers?
Refrigerate cooked chicken in a sealed container for 3 to 4 days. Reheat gently in the oven at 325°F or in the microwave until heated through. To freeze, wrap tightly and use within 2 to 3 months.
Can I use coconut milk instead of yogurt for tandoori chicken?
Yes. Full-fat coconut milk gives a creamy base similar to yogurt and adds a mild coconut flavor. It works well with tandoori spices and keeps the chicken moist.
How long should I marinate the chicken?
Overnight is ideal for best flavor. If short on time, marinate at least 1 to 2 hours. Do not marinate raw chicken at room temperature; always refrigerate.
How much Tandoori seasoning should I use?
The recipe uses about 1.5 tablespoons for three boneless breasts. Increase or decrease to match your heat preference and taste. Add salt if your seasoning blend is low on salt.
Can I use bone-in pieces or chicken thighs instead of boneless breasts?
Yes. Bone-in or dark meat needs a longer cook time. Bake until the internal temperature reaches 165°F, or grill/roast until fully cooked and juices run clear.
Can I grill or broil the chicken instead of baking?
Yes. Grill over medium heat until cooked through and slightly charred, or broil briefly at the end to get color. Watch closely to avoid burning since coconut milk sugars can brown quickly.
Is light coconut milk okay to use?
You can use light coconut milk, but full-fat gives a richer texture and better coating for the spices. Light versions may be thinner and give less flavor and moisture.
Is it safe to use the leftover marinade as a sauce?
Do not use raw marinade directly on cooked chicken. If you want to use it as a sauce, bring it to a rolling boil for several minutes to kill bacteria before serving.
How should I store and reheat leftovers?
Refrigerate cooked chicken in a sealed container for 3 to 4 days. Reheat gently in the oven at 325°F or in the microwave until heated through. To freeze, wrap tightly and use within 2 to 3 months.
I am on a low carb diet and actually found a coconut milk yogurt substitute and tried that with a tandoori paste. The yogurt had zero net carbs. It came out amazing, better than with original yogurt (I added a couple of teaspoons of garam masala for good measure).