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TANDOORI CHICKEN – paleo recipe
Stav Kogan

TANDOORI CHICKEN

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Servings: 4 servings
Calories: 345
Ingredients Method Nutrition

Ingredients
  

  • 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

Method
 

  1. COOKING INSTRUCTIONS Preheat your oven to 375°F/190°C.
  2. Place fenugreek and peppercorn through a spice grinder.
  3. In a small bowl mix the fenugreek, peppercorn, coriander, cumin, garam masala, cayenne, turmeric and salt.
  4. Next, mix in the ginger, jalapeño, lemon juice and coconut milk.
  5. Stir until well mixed. Make a few deep slashes in each piece of chicken. This will help the chicken absorb more of the flavor.
  6. Pour the spice mixture over the chicken.
  7. Make sure the chicken is well coated.
  8. Place in fridge for at least 4 hours, up to overnight.
  9. Preheat oven to 375°F/190°C.
  10. Place chicken on a wire rack on top of a baking sheet so the baking sheet catches the drippings.
  11. Cook for 50–60 minutes or until a meat thermometer reads 165°F/74°C.

Nutrition

Calories: 345kcalCarbohydrates: 2gProtein: 30gFat: 23g

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