Ayam Tandoori with Coconut Milk Marinade
60% asli · Fusion (Indian-Southeast Asian)
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.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Chicken pieces (thighs or drumsticks)1 kg
- Full-fat coconut milk1 cup
- Ginger-garlic paste2 tbsp
- Lime juice2 tbsp
- Tandoori masala3 tbsp
- Garam masala1 tsp
- Turmeric powder1 tsp
- Saltto taste
- Vegetable oil1 tbsp
- Toasted coconut flakesfor garnish
- Lime wedgesfor garnish
Langkah
- 1
Prepare chicken: Cut chicken into serving pieces if necessary. Pat dry.
- 2
Make marinade: Whisk together coconut milk, ginger-garlic paste, lime juice, tandoori masala, garam masala, turmeric, salt, and oil.
- 3
Marinate chicken: Coat chicken pieces evenly with the marinade. Cover and refrigerate for at least 2 hours, or up to 6 hours.
- 4
Cook chicken: Preheat oven to 200°C (400°F). Arrange chicken on a baking sheet lined with parchment paper. Roast for 35-45 minutes, or until cooked through and slightly browned.
- 5
Alternatively, grill or pan-sear until cooked and caramelized.
- 6
Serve: Garnish with toasted coconut flakes and lime wedges.
