Name: Dairy Free Tandoori Chicken Bowls With Mint Yogurt Recipe
Total time: 750 min
Yield: 4
Cuisine: Indian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Dairy-free tandoori chicken bowls with mint yogurt An indian restaurant favorite turned into a bowl recipe that is loaded with flavor and lean protein.

How to make Dairy Free Tandoori Chicken Bowls With Mint Yogurt Recipe

Not Enough Cinnamon

Crawler

Indian

<p>Dairy-free tandoori chicken bowls with mint yogurt An indian restaurant favorite turned into a bowl recipe that is loaded with flavor and lean protein.</p>

Non Vegetarian

Dairy free coconut yogurt or full fat coconut milk full fat

Coconut oil liquid

Lemon juice

Freshly ground ginger

Garlic cloves minced

Garam masala spice mix

Chili powder

Sweet paprika

Turmeric

Cumin

Coriander

Salt

Large chicken breasts or 8 chicken thighs boneless,  skinless

Coconut yogurt or cashew cream

Mint leaves packed

Salt and pepper to taste

Mix marinade ingredients in a large bowl.

step 1

Cut chicken into chunks for shish kebabs:first cut in thick slices then cut each slices in half.

step 2

Add chicken to the bowl and cover to marinate 12 hours in the fridge (you can transfer everything to a large freezer bag in order to take up less room in the fridge).

step 3

Remove chicken from the marinade, shaking off excess (reserve the leftover marinade) thread the chicken pieces onto skewers (roughly 4 per skewers) and place on a baking sheet.

step 4

Preheat oven to 400c/200c, with the oven rack set to the highest position. Well be cooking these with the broiler once the oven is up to temperature.

step 5

Place the skewers, evenly spread on a baking sheet. Switch to oven to broil, and cook for 3-5 minutes per side. Brush with more marinade when you flip them. Theyre done when the internal temperature of the chicken reaches 165f/74c.

step 6

Serve on a bed of rice (or cauliflower rice, to keep strictly paleo).

step 7

To make the minted yoghurt:combine ingredients in a food processor and blitz until mint is very finely chopped.

step 8

Start by letting your grill preheat with the lid down is key. You want the thermometer on your grill to read at a minimum of 250c, the hotter the better. A real tandoor oven is able to reach 500c, which is how theyre able to produce chicken that has so much lovely char on the outside while retaining a tender and juicy interior. Letting your grill preheat also gets the rack as hot as possible, which will give us those delicious (and eye-catching!) grill marks. Once you place your skewers, drop the lid back down and avoid moving them around as they will stick to the grill rack until that side is cooked, at which point the meat will release easily. Cooking times vary wildly from grill to grill but give the first side a minute-and-a-half to two minutes before you open the lid to check. You will flip your skewers once you can see that the meat is cooked past the halfway point from bottom to top. Quickly brush on some leftover marinade before you flip them, then immediately brush the new tops as well before dropping the lid again. At this point i would check them every 30-45 seconds until they are finished.

step 9