Paleo Tandoori Chicken

By mack

Ingredients

• 1 cup Coconut Milk
• 2 inches grated ginger root
• 4 cloves garlic, grated, divided
• 1 tablespoon chili powder
• 2 teaspoons coriander
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground cardamom
• 1 teaspoon ground cumin
• 3 tablespoons plus some for drizzling extra-virgin olive oil, divided
• 4 boneless, skinless chicken thighs
• 3 boneless, skinless chicken breasts, cut across in 1/2

Details

Servings 4

Preparation

Step 1

Preheat oven to 500 to 550 degrees F, as high as it goes. Cover a baking sheet with foil and set a baking rack on top if you have one - not necessary but use it if ya got it.

Place yogurt in shallow dish and combine with ginger, 3 cloves grated garlic, chili powder, coriander, paprika, turmeric, cardamom, cumin and 2 tablespoons oil. Season the chicken with salt and pepper and coat in sauce. Arrange on baking sheet and roast 20 to 25 minutes until juices run clear.