Tandoori Delight

This recipe was inspired by my friend, Gordo. It’s an easy and delicious weeknight dinner.

Ingredients:

• 1 cup plain coconut yogurt (e.g., Cocobella)
• 2 garlic cloves, crushed
• 1 tbsp lemon juice
• 1 tsp garam masala
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1/2 tsp paprika
• 1/2 tsp turmeric
• 1 tsp sea salt flakes
• 2 tbsp tomato paste
• 6 chicken thigh fillets, trimmed (breast, or tenderloins also work, but I find them a bit dry)

Method:

Prepare the Marinade
In a large mixing bowl, combine all the ingredients except the chicken. Stir well until the marinade is smooth and evenly mixed.

Marinate the Chicken
Add the chicken thigh fillets to the bowl and coat them thoroughly with the marinade. Cover and let it sit if you have time; if not, move straight on to cooking.

Cook the Chicken

• Grill or BBQ Method: Preheat your barbecue to medium-high heat. Cook the chicken for 6–8 minutes on each side, or until cooked through and slightly charred.
• Oven Method: Preheat your oven to 200°C (390°F). Place the marinated chicken on a lined baking tray and bake for 20–25 minutes, turning once halfway through. If you want a charred effect, finish under the grill for 2–3 minutes.

My family and I prefer the BBQ.

Serving Suggestions

Serve with rice cooked in bone broth and any combination of the following: baked chickpeas, baked cauliflower, peas, kale salad, cucumber slices, broccoli, baked pumpkin, or sweet potato.

I love it with rice, baked pumpkin, baked chickpeas, baked cauliflower, and peas.

We also usually whip up an easy yogurt sauce. I never measure it exactly, but here’s a rough guide:

Yogurt Sauce:

• 1 cup coconut yogurt
• 1–2 tsp ground cumin
• 1–2 tsp ground coriander
• A generous handful of fresh herbs (either coriander or parsley), roughly chopped

Mix everything together and enjoy!