Tandoori chicken is an Indian dish, traditionally prepared in a clay oven called a tandoor. You can now find recipes for grilled and roasted variations. This dish is typically prepared with yogurt and spices. I have made this recipe with yogurt and all my taste testers preferred the coconut milk version!
The mild heat from the cayenne in this dish is balanced out by the coconut milk and zesty lemon juice.
1 tsp/5 g fenugreek, whole
1 tsp/5 g peppercorn, whole
1 tsp/5 g coriander
1 tsp/3 g cumin
1 tsp/3 g garam masala
½ tsp cayenne
¼ tsp turmeric
1 tsp/5 g sea salt
1 inch/2 cm fresh ginger, minced
1 jalapeño, minced
2 tbsp/30 ml fresh lemon juice
½ cup/118 ml coconut milk
2 lbs/907 g chicken legs and thigh, bone in, skin removed
Preheat your oven to 375°F/190°C. Place fenugreek and peppercorn through a spice grinder. In a small bowl mix the fenugreek, peppercorn, coriander, cumin, garam masala, cayenne, turmeric and salt. Next, mix in the ginger, jalapeño, lemon juice and coconut milk. Stir until well mixed.
Make a few deep slashes in each piece of chicken. This will help the chicken absorb more of the flavor. Pour the spice mixture over the chicken. Make sure the chicken is well coated. Place in fridge for at least 4 hours, up to overnight.
Preheat oven to 375°F/190°C. Place chicken on a wire rack on top of a baking sheet so the baking sheet catches the drippings. Cook for 50–60 minutes or until a meat thermometer reads 165°F/74°C.