Tandoori Chicken

I love Indian food and I really like Tandoori chicken. The problem is that it calls for yogurt, which I'm allergic to. So I wanted to figure out a way to prepare tandoori chicken, have it still taste good, and actually be able to eat it.

I decided that coconut milk would be a good substitute for the yogurt and I cheated and bought a jar of Pataks Tandoori paste instead of making my own. This was a super easy dinner and was very delicious (And even passed a test from my husband's Indian friend).

Mix 5 tbsp of the paste with 1/5 a can of the coconut milk (Be sure to give the can a good shake before opening)

Cut your chicken in half, length wise.

Add chicken to the sauce, making sure to coat the chicken evenly. Cover and refrigerate for at least an hour.

Place in a single layer on a foil lined cookie sheet. Cook for 20 minutes at 400*

I made a sauce to go along with it using the remaining tandoori paste and the half can of coconut milk. I mixed the two together and heated over low heat. I served the chicken along with steamed cauliflower, brown rice, the sauce and naan.

I didn't put the sauce on for the picture. But when I ate it I cut up the chicken, added the sauce and mixed it all together