Tandoori Chicken

The combination of spices mixed with my go to coconut curry sauce makes this one of my favorites.


Chicken Ingredients:

Coconut Curry Sauce Sauce Ingredients:


In a large bowl add all of the chicken marinade ingredients. Mix and marinade the chicken for a few hours in the refrigerator up to over night. Set up a charcoal grill with the fire to one side. Place the chicken on the opposite side of the grill away from the fire. Smoke the chicken for about 30-45 minutes then sear over the hot coals to get some char on the meat and crisp the skin. 

(Internal temperature of the chicken should reach 165 degrees Fahrenheit when cooked through). 

For the sauce: In a medium size pan on medium/low heat add 2 Tbsp of vegetable oil and the green onion whites. Sauté gently for 3 minutes. Next add ginger, garlic, and tomatoes. Cook for 5 minutes then season with salt and pepper. 

*Next add wine and reduce by 1/2. Add the chili relish to taste, stir, then add the coconut milk. Reduce on low heat until thickened. Season with salt and pepper to taste then add finely chopped green onion, coriander, and lime juice. 

Serve the tandoori chicken with the coconut curry sauce and basmati rice. 



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