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Coconut Tandoori Chicken

Coconut Tandoori Chicken
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


Featured in this Recipe


Preparation Instructions:

  1. Mix Tandoori Seasoning into coconut milk and stir until thoroughly blended.

  2. Pour into a dish, plastic container, or one-gallon resealable baggie.

  3. Add the chicken breasts, stir to coat thoroughly, and allow to marinate overnight (turning if necessary to coat again)

  4. Preheat oven to 350 degrees.

  5. Bake for one hour.


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