Did you know that Indian food is a HUGE part of the dining out scene here in the UK?
I didn’t know much about it until I moved here but I’ve found that it’s a seriously important cultural food that is seriously delicious.
That’s why it’s been so fun to try out these great new recipes from my friend Alfie at Paleo 4 Beginners, because not only are his recipes authentically Indian, they are authentically paleo!
We’ve already shared this post for Chicken Tikka here.
You guys REALLY LOVED the recipe for Raan as well (find it here).
This week we bring you another traditional favorite: Tandoori Chicken.
It’s creamy, spicy, and totally fantastic.
When cooking any of these recipes, you’ll need lots of spices.
That’s what Indian food is all about, right??
So you might want to invest in a nice spice rack, like this one, if you don’t have one already.
For now, enjoy this yummy Chicken Tandoori recipe and look forward to more awesome recipes coming soon!
Paleo Tandoori Chicken
- 2 x 3 finger pinches chilli(find it here)
- 2 x 3 finger pinches pepper
- 2 x 3 finger pinches salt (this is my favorite)
- 2 tbsp lemon juice
- 3-3.5 lbs Chicken
- 4 tbsp coconut milk yoghurt
- 3 cloves garlic
- Small piece ginger
- 2 dried red chillies
- Small sprinkle coriander seeds (like these)
- Small sprinkle of cumin seeds (like these)
- 50 g almond butter (find it here) or sub in sunbutter for a nut-free option (like this one)
- Mix chilli powder, pepper, salt and lemon juice. Now slash the chicken all over and rub this mixture all over the chicken. Set aside for an hour.
- Now blend yoghurt, garlic, ginger, chillies, coriander and cumin until smooth. Smother the chicken with this mixture as well. Cover and leave in the fridge to marinate overnight.
- On the day of the feast, allow chicken to reach room temperature.
- Place in 200 C or 400 F preheated oven for an hour, basting occasionally
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What’s your favorite Indian dish? What kinds of recipes would you like to see on Paleo for Women?