Poultry

A creative twist on Ayam Tandoori, incorporating coconut milk into the marinade for a richer, creamier texture and a subtle Southeast Asian influence, while retaining the signature tandoori spices.

Chicken pieces (thighs or drumsticks) · Full-fat coconut milk · Ginger-garlic paste · Lime juice

Classic Ayam Tandoori, marinated in yogurt and a blend of aromatic spices, then traditionally cooked in a tandoor oven for a smoky, charred finish. This recipe focuses on authentic flavors and techniques.

Whole chicken · Full-fat yogurt · Ginger-garlic paste · Lemon juice