Dairy-Free Tandoori Chicken with Mint Chutney
Tandoori Chicken marinated in a dairy-free yogurt alternative and spices, served with a refreshing mint chutney. Perfect for a flavorful and healthy lunch.
Ingredients
- 8 Chicken Thighs
- 1 cup Dairy-Free Yogurt (Coconut or Soy based)
- 2 tablespoons Ginger-Garlic Paste
- 2 tablespoons Lemon Juice
- 3 tablespoons Tandoori Masala
- 1 teaspoon Turmeric Powder
- 1 teaspoon Chili Powder
- to taste Salt
- 1 cup Fresh Mint Leaves
- 2 Green Chilies
- 1 tablespoon Lemon Juice
- 2 tablespoons Water
- to taste Salt
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a bowl, mix dairy-free yogurt, ginger-garlic paste, lemon juice, tandoori masala, turmeric powder, chili powder, and salt to make the marinade.
- 2Marinate the chicken thighs in the mixture for at least 2 hours, or preferably overnight.
- 3Preheat oven to about 205°C (200°C) or grill to medium heat.
- 4Arrange the marinated chicken on a baking sheet or grill. Cook for 20-25 minutes, or until the chicken is cooked through.
- 5While the chicken is cooking, prepare the mint chutney. In a blender, combine mint leaves, green chilies, lemon juice, water, and salt. Blend until smooth.
- 6Serve the tandoori chicken with mint chutney.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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