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Recipe by Vanessa Aaron

Tandoori Chicken (Dairy Free)

Tandoori Chicken (Dairy Free) add or remove this to/from your favorites
Meat Meat
Easy Easy
6 Servings
Allergens

No Allergens specified

1 Hour, 5 Minutes
Diets

I’ve always made my kosher tandoori chicken with Alpro soya coconut yogurt, but I felt it wasn’t as rich as it should be. I then used soya cream, but I still didn’t like the flavor profile. They say you are third time lucky, and this version is spot-on and still dairy-free. I used coconut cream and it came out amazing. Marinating overnight makes the chicken super tender and flavorful.

Ingredients

Tandoori Chicken

  • 1 carton (200 grams or 7 ounces) coconut cream

  • 2 tablespoons olive oil

  • 12 chicken legs, skin removed

Directions

Prepare the Tandoori Chicken

1.

In a bowl, combine tandoori spice, garlic, ginger, juice from half the lemon (reserve the other half), apple cider vinegar, coconut cream, and olive oil.

2.

Place chicken in a zip-top bag. Add prepared marinade and marinate for at least six and up to 24 hours.

3.

Preheat oven to 350 degrees Fahrenheit (180 Celsius).

4.

Place chicken in a baking pan, discarding excess marinade.

5.

Cut the reserved lemon into half-wedges and place on top of chicken.

6.

Cook for one hour, turning over at the 30-minute mark.

Tandoori Chicken (Dairy Free)

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Stacey Silverman
Stacey Silverman
2 years ago

What is tandoori spice?

Raquel Admin
Raquel Admin
Admin
Reply to  Stacey Silverman
2 years ago

It is made of coriander, cumin, garlic powder, ginger, cloves, mace, fenugreek, cinnamon, black pepper, cardamom, and nutmeg combined together.