Please enter the email you’re using for this account.
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.
How Would You
Rate this recipe?
What is tandoori spice?
It is made of coriander, cumin, garlic powder, ginger, cloves, mace, fenugreek, cinnamon, black pepper, cardamom, and nutmeg combined together.