Tandoori Chicken with Cucumber Cilantro Cream

I LOVE Tandoori chicken!  Such great break from the “norm”, this meal really makes me feel like I am dining out. It is sure to impress any of your guests who are slightly adventurous eaters. The spice of the Tandoori is cooled by the cucumber cilantro cream. I have tried many tandoori spice blends over the years, and finally found an excellent blend that I buy from Amazon, click here. I serve it with the Curried Au Gratin Potatoes.

 

 

 

Amount               Ingredient

6 breasts              chicken breast halves, boneless, skinless, free range

3 tablespoons    Tandoori spice blend

2 tablespoons    olive oil, extra virgin

½ cucumber       Cucumber, shredded, squeezed

½ cup                   Vegan Cream Cheese, soy free Daiya

¼ cup                  coconut milk, So Delicious, unsweetened

1/3  cup                cilantro, fresh, chopped

½ teaspoon        himalayan pink salt

¼ teaspoon        black pepper

¼ teaspoon        garlic powder



 

Sequence            Step

1              Drizzle olive oil over cleaned and trimmed chicken breasts. Then dredge in Tandoori seasoning, coating evenly on each side.

2              Grill, presentation side down, over medium-high heat for 3 minutes.

3              Rotate each chicken breast, 90 degrees, grill 3 more minutes on the same side

4              Flip chicken breast and cook for approximately 3 more minutes or until breast has an internal temperature of 140 degrees in the thickest portion of the breast

5              Meanwhile, shred cucumber with a cheese grater. Squeeze some the juice out before using (the juice makes the sauce too watery)

6              Place vegan cream cheese in blender, along with coconut milk and seasonings

7              Fold in the cucumber and chopped cilantro.

8              Serve sauce with chicken



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