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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.
3 tablespoons tandoori spice
2 cubes Gefen Frozen Garlic, thawed
2 cubes Gefen Frozen Ginger, thawed
1 lemon, halved
2 tablespoons apple cider vinegar
1 carton (200 grams or 7 ounces) coconut cream
2 tablespoons olive oil
12 chicken legs, skin removed
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.
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What is tandoori spice?
It is made of coriander, cumin, garlic powder, ginger, cloves, mace, fenugreek, cinnamon, black pepper, cardamom, and nutmeg combined together.