No Indian feast would be complete without this heavily spiced, tender chicken. The secret is the overnight marinade in seasoned coconut milk, which leaves the meat especially tender and flavorful.
Not only does this dish taste delicious, the cayenne and cumin are cleansing, while the coconut milk has a host of health benefits. If you’re lucky enough to have leftovers, use the chicken to make yummy wraps for lunch with fresh spinach, hummus, and sliced red bell pepper.
This dish will need to be refrigerated overnight before cooking. If you do prefer to grill the chicken, grill over indirect medium-high heat (400 to 450°F) for 25 to 28 minutes or until the internal temperature of the chicken reaches 165°F.
1Combine the coconut milk, lemon juice, garlic, ginger, paprika, cumin, saffron, cinnamon, and cayenne in a large bowl. Add the chicken and toss well to coat. Cover with plastic wrap and refrigerate overnight.
2Preheat the oven to 450°F. Lightly dampen a paper towel with a small amount of olive oil and wipe a large rimmed baking sheet with it.d
3Remove the chicken from the marinade and season with the salt. Place the chicken on the prepared baking sheet. Roast until a thermometer inserted into the thickest part of the chicken registers 165°F, 25 to 28 minutes. Enjoy!
Tandoori Chicken joins Roasted Spiced Chickpeas, Curried Lentils and Mom’s Apple Chai Shake on our Indian Influence menu. Take a trip to far-off India, using these four delicious dishes as your passport.
Originally published in JJ Virgin's Sugar Impact Diet Cookbook, Grand Central Life & Style, 2015
Want more delicious, nutritious recipes? Check out jjvirgin.com/recipes.
Not only are we putting together a delicious, healthy menu for you, you’ll also get some Indian-inspired party tips to make your feast lots of fun!
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