Dairy-Free Tandoori Chicken with Gluten-Free Naan

Ingredients

• about 680 g Chicken pieces
• 1 cup Coconut yogurt
• 2 tbsp Ginger-garlic paste
• 2 tbsp Tandoori masala
• 2 tbsp Lemon juice
• 1 tsp Red chili powder
• 4 pieces Gluten-free naan
• to taste Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the about 680 g chicken pieces, 1 cup coconut yogurt, 2 tbsp ginger-garlic paste, 2 tbsp tandoori masala, 2 tbsp lemon juice, 1 tsp red chili powder, and salt to taste. Stir everything together until the about 680 g chicken pieces are fully coated.
2. 2Cover the bowl tightly and place it in the refrigerator to marinate for at least 2 hours, or preferably overnight (up to 12 hours), to allow the flavors to develop deeply.
3. 3When you are ready to cook, preheat your oven to about 205°C (200°C).
4. 4Remove the marinated about 680 g chicken pieces from the refrigerator and arrange them in a single layer on a baking sheet, ensuring the pieces are not touching each other too much so they can cook evenly.
5. 5Bake the chicken in the preheated oven for 25 to 30 minutes. The chicken is cooked through when it is no longer pink inside, has a slightly charred appearance on the edges, and an internal temperature of 74°C is reached when measured with a meat thermometer in the thickest part of a piece.
6. 6During the last 5 minutes of the chicken's baking time, place the 4 pieces of gluten-free naan directly on the oven rack to warm through, or heat them one at a time in a dry skillet over medium heat for 1-2 minutes per side until soft and pliable.
7. 7Carefully remove the cooked chicken from the oven and let it rest on the baking sheet for 5 minutes; this allows the juices to redistribute, keeping the chicken moist. Serve the hot tandoori chicken immediately with the warmed 4 pieces of gluten-free naan.

Substitutions

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