So, I made Tandoori chicken for the first time the other night. This picture is after marinating for 12 hours, prior to going into the oven.
This was a paleo, Whole 30 compliant version which uses coconut cream instead of yogurt but I salted the chicken well to give it a similar effect as that of the enzymes in the yogurt which break down the proteins and really get that flavor in there. The family loved it but it was waaaay too bland for me. Next time I’m using more than 2T of Tandoori spices. I’ll try 4T and see how that works out.
Also, instead of cooking the chicken on the wire rack for the whole time, I’m going to slow cook it in a Dutch oven for a couple hours. Hopefully that will allow for that rich flavor to really permeate the chicken, which is what I love about allow cooking in general. Then after time in the Dutch oven I’ll remove the chicken and finish on the wire rack for that crispy char.
If it works out more to my liking the second go round, I’ll post the recipe.
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