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.

Directions

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.

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

Preheat oven to 350 degrees Fahrenheit (180 Celsius).

Place chicken in a baking pan, discarding excess marinade.

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

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