Tandoori Chicken In The Rain
Servings Prep Time
4servings 30minutes
Cook Time Passive Time
45minutes 1hour
Servings Prep Time
4servings 30minutes
Cook Time Passive Time
45minutes 1hour
Ingredients
Tandoori Chicken Marinade
  • 1foil Grill Trayto protect your grill from the marinade
  • 1cup dairy free yogurtsee recipe
  • 1Tbsp Crazy Currysee recipe
  • 2tsp chili powder
  • 2tsp paprika
  • 1tsp turmeric powder
  • 1lbs bio chicken skinnedbreast cut in half or drum sticks & thighs
Tandoori Sauce
  • 2medium tomatoeschopped
  • 1/4cup water
  • 1red hot peppersliced
  • 1tsp himalayan saltto taste
  • 2cloves chopped garlic
  • 1Tbsp Garam Masalasee post
  • 3/4cup dairy free yogurtsee post
  • 1/4cup toasted raw almondsoptional
Veggies
  • 2Tbsp ghee
  • 1/2sliced onion
  • 1/4cup green onionsdiced
  • 1clove garlicchopped
  • 1/2sliced thin each: red, green, yellow, orange pepper
  • 1/2 Chinese cabbageshredded
  • 1/2chopped fresh cilantro
  • 1fresh limequartered
  • 1tsp himalayan salt
Instructions
Tandoori Chicken Marinande
  1. Marinade for Chicken: Place the spices and yogurt in a bowl and mix well.
  2. Add the chicken pieces and make sure all pieces are covered with the yogurt marinade. Put in fridge for an hour but over night or a couple of days is best. Start the sauce and prep the veggies.
  3. When ready to cook the chicken, place a foil grill tray to keep your grill from getting messed up with the yogurt marinade. Place bone pieces on the medium heat grill first. After 10 minutes turn and add the boneless chicken pieces.
Tandoori Sauce
  1. Place all the ingredients into a sauce pan EXCEPT the yogurt and toasted almonds. Simmer on low for 45 minutes while the tandoori chicken continues to marinade.
  2. Right before you serve up the chicken stir in the yogurt and simmer for a few minutes.
Tandoori Veggies
  1. Use a cast iron skillet or dutch oven on the stove. Heat up the ghee to hot!
  2. Add the onions, green onions, garlic and stir so the garlic does not burn. Keep tossing and add the sliced peppers and cabbage.
  3. Right before you serve toss the cilantro and squeeze fresh lime juice over the top.
  4. You can serve this over rice (my husbands choice) or cauliflower rice (see below for recipe link) and top it off with the Tandoori sauce and chopped almonds and a squeeze of lime!
Recipe Notes

Don’t forget to top this off with my Homemade Mangled Mango & Apple Chutney and Spicy Pickled Lime Chutney!

 

And here’s the cauliflower rice recipe!