Eosinophilic Esophagitis Friendly Coconut Cream Tandoori-Style Chicken
Total time4 hr 55 min
Prep time20 min
Cook time35 min
4.7(10)
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Learn more →Ingredients
4 servings
For the marinade
- 1 can (13.5 oz) full-fat coconut cream
- 2 tbsp apple cider vinegar
- 2 tbsp fresh lemon juice
- 1 tbsp garam masala
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- 1 tsp ground ginger
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
For the chicken
- 3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks), skin scored
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
In a large mixing bowl, whisk together the coconut cream, apple cider vinegar, lemon juice, garam masala, cumin, coriander, turmeric, smoked paprika, cayenne, ground ginger, salt, black pepper, and olive oil until smooth and fully combined.
- 2
Add the scored chicken pieces to the marinade and turn to coat thoroughly, pressing the marinade into the cuts. Cover the bowl and refrigerate for at least 4 hours, or up to 12 hours.
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