Tandoori-Spiced Roasted Chicken Thighs with Coconut Curry Sauce

Ingredients

• 6 whole bone-in chicken thighs
• 0.75 cup coconut yogurt
• 3 tbsp tandoori spice blend
• 2 tbsp fresh ginger
• 5 cloves garlic cloves
• 1 can coconut milk
• 2 whole yellow onion
• 2 tbsp tomato paste
• 2 tsp garam masala
• 1 tsp ground turmeric
• 3 tbsp avocado oil
• 2 whole lemon
• 0.5 cup fresh cilantro
• 3 cups cauliflower rice
• 1.5 tsp kosher salt

Instructions

1. 1

   Whisk coconut yogurt, tandoori spice blend, grated ginger, 3 minced garlic cloves, 1 tbsp avocado oil, and 1 tsp salt. Coat the chicken thighs thoroughly and marinate at least 30 minutes (up to overnight).

2. 2

   Preheat oven to 425°F. Slice the onions into thick wedges and scatter in a roasting pan with 1 tbsp avocado oil. Nestle the marinated thighs on top.

3. 3

   Roast 35-40 minutes until the chicken is deeply browned at the edges and cooked through (165°F internal). Halve one lemon and add it cut-side down to the pan for the last 10 minutes to char.

4. 4

   Meanwhile, heat remaining avocado oil in a saucepan over medium heat. Cook tomato paste 2 minutes until darkened, then add remaining garlic, garam masala, and turmeric; bloom 30 seconds.

5. 5

   Pour in the coconut milk, add a pinch of salt, and simmer 10 minutes until slightly thickened.

6. 6

   Sauté the cauliflower rice in a skillet with a drizzle of avocado oil for 5-6 minutes until tender and lightly toasted.

7. 7

   Spoon the coconut curry sauce onto plates, top with a chicken thigh and roasted onions, and scatter with cilantro. Serve with charred lemon halves and cauliflower rice alongside.