Once of my favorite things to do with recipes is to make them accessible to those who are dairy and meat free. Please don’t be scared off by the photo or the title if you are vegetarian. I have modified this recipe so you can enjoy it too! I have to give credit to my husband for inspiring me to create this recipe for tandoori chicken at home. We love Indian food, however I’ve been finding that when we eat it in a restaurant I don’t feel well afterwards. My husband loves to fire up the barbecue on the weekends, so we planned ahead, and marinated the chicken overnight in my tandoori spice mix and yogurt (you can make this non-dairy too with lemon juice and coconut milk or use coconut yogurt).
The next evening, we grilled it on the barbecue and it was delicious. We served it up with my simple Indian inspired lentils. They cook in the Instant Pot while the chicken is on the barbecue. Cooking the lentils in the Instant Pot or pressure cooker kills the lectins in them so they are more gut friendly. These two recipes combine into one delicious meal. If you are vegetarian, you can marinade vegetables in the tandoori marinade and grill them as well. Serve them along side the lentils and you can enjoy the flavors of India right in your own home. Cauliflower, squash, okra, and mushrooms work very well. You want to use veggies that have good structure and can stand up to a long marinade and a hot barbecue.
Get the ingredients for my simple tandoori spice mix here.
Find it online: https://eatingenchanted.com/tandoori-chicken-and-lentils/