Tandoori Chicken Recipe- Coconut Milk & Spice-Infused Indian Delight

Last Updated on 6 months ago by Neha Deshmukh

Tandoori Chicken Recipe – Coconut Milk & Spice-Infused Indian Delight

Hello friends! If you’re anything like me, you absolutely love a good tandoori chicken. But this isn’t just any tandoori chicken. This recipe takes the classic flavors and elevates them with a creamy coconut milk base and a touch of sweetness. It’s a dish I first perfected when I was craving something comforting yet a little different, and it’s been a family favorite ever since. Get ready for a flavor explosion!

Why You’ll Love This Recipe

This Tandoori Chicken recipe is special. It’s not overly complicated, but the depth of flavor is incredible. The coconut milk adds a richness you won’t find in traditional recipes, and the subtle sweetness balances the spices beautifully. Plus, it’s a fantastic way to impress your friends and family with a restaurant-quality dish made right in your own kitchen. It’s perfect for a weekend dinner or a special occasion.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 2 cups onions
• 2 tbsp vegetable oil (plus 4 tbsp for cooking)
• 1 cup water
• 6 boneless, skinless chicken thighs (about 700g)
• 3 tbsp tandoori masala
• 3 tbsp vegetable oil (for marinating)
• 0.5 tsp kosher salt (plus 1 tsp for spice mix, or to taste)
• 1 tbsp garlic ginger paste
• 1.5 tsp coriander powder
• 1.5 tsp cumin powder
• 1 tsp garam masala
• 2 tsp tandoori masala
• 1 tsp Kashmiri chili powder
• 2 tbsp diluted tomato paste
• 0.5 cup coconut milk (full-fat recommended for richness)
• 1 tbsp brown sugar or jaggery
• 0.16 lemon, juiced (about 1 tbsp)
• 1 tbsp heavy cream

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• Tandoori Masala: This is the heart of the dish! I recommend using a good quality tandoori masala blend. You can find pre-made blends at most Indian grocery stores, or even make your own if you’re feeling ambitious.
• Kashmiri Chili Powder: Don’t skip this! It adds a beautiful vibrant red color without adding too much heat. If you can’t find it, you can substitute with regular chili powder, but reduce the amount to ½ tsp.
• Coconut Milk: Full-fat coconut milk is the way to go here. It creates a wonderfully creamy and rich sauce. You can use light coconut milk if you prefer, but the sauce won’t be as thick.
• Jaggery/Brown Sugar: I love using jaggery (a traditional Indian unrefined sugar) for a more authentic flavor. But brown sugar works perfectly well too! It adds a lovely caramel-like sweetness that complements the spices.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the onion paste: Roughly chop the onions and microwave them with a splash of water until they’re soft and easily blendable. Then, blend them with 2 tbsp of oil and 1 cup of water until you have a smooth paste. Set aside.
2. Marinate the chicken: In a bowl, combine 3 tbsp tandoori masala, 3 tbsp vegetable oil, and 0.5 tsp salt. Add the chicken thighs and make sure they’re well coated. Cover and refrigerate for at least 1 hour – longer is even better!
3. Grill the chicken: Skewer the marinated chicken and grill it over medium heat until it’s cooked through and slightly charred. You can also use a grill pan on the stovetop. Once cooked, set aside.
4. Make the spice mix: In a pan, heat 4 tbsp of vegetable oil. Add the garlic ginger paste and sauté for a minute until fragrant. Then, add the coriander powder, cumin powder, garam masala, 2 tsp tandoori masala, Kashmiri chili powder, and 1 tsp salt. Stir constantly for 30-40 seconds until the spices are fragrant. Be careful not to burn them!
5. Add tomato paste: Stir in the diluted tomato paste and cook for another 2-3 minutes, until the mixture thickens slightly.
6. Combine ingredients: Add the onion puree to the pan and cook for 5-7 minutes, stirring occasionally, until it’s nicely browned. Then, pour in the coconut milk, add the brown sugar or jaggery, and lemon juice. Bring to a simmer and cook for another 5 minutes, allowing the flavors to meld.
7. Add chicken: Gently fold the grilled chicken into the sauce. Let it simmer for a few more minutes to absorb all those delicious flavors.
8. Finish and adjust: Stir in the heavy cream for extra richness. Taste and add more salt if needed. Serve hot!

Expert Tips

• Don’t be afraid to experiment with the spice levels!
• For a deeper flavor, marinate the chicken overnight.
• If the sauce is too thick, add a splash of water or coconut milk.
• A little bit of kasuri methi (dried fenugreek leaves) crushed into the sauce at the end adds a lovely aroma.

Variations

• Spice Level Adjustment: If you like it spicier, add a pinch of cayenne pepper or increase the amount of chili powder.
• Festival Adaptations: This dish is perfect for celebrations like Diwali or Eid! Serve it with naan bread and a side of raita.
• Vegan Adaptation: Substitute the chicken with paneer (Indian cheese) or a plant-based chicken substitute. Use plant-based yogurt in the marinade.
• Gluten-Free Considerations: This recipe is naturally gluten-free, but always double-check the ingredients of your tandoori masala blend to ensure it doesn’t contain any gluten.

Serving Suggestions

This Tandoori Chicken is amazing served with:

• Warm naan bread or roti for soaking up that delicious sauce.
• Steamed basmati rice.
• A refreshing side of raita (yogurt dip).
• A simple salad.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What cut of chicken works best for this recipe?

Chicken thighs are my go-to! They stay incredibly tender and juicy during grilling and simmering. However, you can also use boneless, skinless chicken breasts if you prefer, but be careful not to overcook them.

Can I make the marinade ahead of time?

Absolutely! You can prepare the marinade up to 24 hours in advance and store it in the refrigerator. This allows the flavors to really penetrate the chicken.

What is Kashmiri chili powder and can I substitute it?

Kashmiri chili powder is prized for its vibrant red color and mild heat. If you can’t find it, you can substitute with regular chili powder, but reduce the amount to ½ tsp to avoid making the dish too spicy.

How can I adjust the sweetness level?

Feel free to adjust the amount of brown sugar or jaggery to your liking. Start with 1 tbsp and add more if you prefer a sweeter sauce.

Can this be made in a conventional oven if I don’t have a grill?

Yes, you can! Preheat your oven to 200°C (400°F). Place the marinated chicken on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until cooked through. You can even broil it for the last few minutes to get a nice char.