Tandoori Chicken

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Tandoori Chicken

Tandoori Chicken is really yummy!  I love chicken and wanted to make something a little different and we really enjoyed this new dish.


  • 1 (3-pound) chicken, cut into pieces, skinned and trimmed
  • 1/2 cup coconut milk
  • 2 tablespoons fresh lime juice
  • 1 tablespoon minced Garlic
  • 1 tablespoon peeled and grated or crushed ginger root
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon sea salt
  • Coconut oil, for brushing
  • Fresh cilantro sprigs for garnish
  • Slices of cucumber, red onion, lime, for garnish


  1. Using a fork, prick the flesh of the chicken pieces.Next, using a sharp knife, cut slashes in the flesh to allow the marinade to penetrate. Place the chicken in a large plastic bag and place in a shallow dish. (just in case the bag leaks)

  2. In a medium size bowl, combine the coconut milk, lime juice, garlic, ginger, cumin, ground coriander, cayenne pepper, cardamom, cloves, black pepper and salt. Combine well, then pour the mixture over the chicken and rub it to coat all of the pices, turning the chicken several times.

  3. Cover and refrigerate 8 hours or overnight. (Do not marinate for longer than 2 days.)

  4. Remove the chicken from the refrigerator at least 30 minutes before cooking.

  5. The chicken may be grilled or roasted. If using a charcoal grill, prepare a fire for direct-heat cooking. Position the grill rack 5 inches from the fire.

  6. Remove the chicken from the marinade, pressing lightly to extract excess marinade, and brush with oil. Place the chicken pieces on a well-oiled grill rack and; grill, covered, with the vents open, turning 3 or 4 times, 45 minutes or until the juices run clear.

  7. If roasting, preheat the oven to 450 degrees. Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 25 to 30 minutes until the juices run clear.

  8. Serve with sprigs of cilantro and slices of cucumber, red onion, tomato, and lime wedges.

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