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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
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.
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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.
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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).