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.
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
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