Tandoori chicken gets its name from the bell-shaped tandoor clay oven which is also used to make naan, or Indian flatbread.
Bone-in legs and thighs are marinated in a tenderizing mixture of coconut milk, masala, and spices and the meat is slashed to the bone in several places helping the marinade penetrate and the chicken cook more quickly. Ours is served with cauliflower rice, a wedge of lime and bell peppers.
Ingredients: Pasture-fed Chicken thigh, Coconut Milk, Masala Spice, Paprika, Red Onion, Capsicum, Cauliflower, Lime, Coriander, Evaporated Natural Sea Salt and Black Pepper.