Tandoori Chicken With Coconut Curry Sauce | Matthew Augusta
Tandoori Chicken With Coconut Curry Sauce
30 mins prepServes 5
A delicious recipe for Tandoori Chicken served with a rich and creamy Coconut Curry Sauce. The chicken is marinated in yogurt and spices, then smoked and seared on a charcoal grill, while the sauce features ginger, garlic, tomatoes, wine, and coconut milk.
In a large bowl, add all of the chicken marinade ingredients (chicken leg quarters, yogurt, minced garlic, minced ginger, cumin, turmeric, red chili powder, coriander, garam masala, lemon juice, vegetable oil, salt, and pepper). Mix thoroughly and marinate the chicken in the refrigerator for a few hours, or up to overnight.
Set up a charcoal grill with the fire to one side. Place the marinated chicken on the opposite side of the grill, away from the direct fire. Smoke the chicken for about 30-45 minutes until cooked through (internal temperature should reach 165 degrees Fahrenheit). Afterward, sear the chicken over the hot coals to develop char and crisp the skin.
For the sauce: In a medium-sized pan, heat 2 tablespoons of vegetable oil over medium-low heat. Add the white parts of the green onion and sauté gently for 3 minutes. Next, add the minced ginger, minced garlic, and diced tomatoes. Cook for 5 minutes, then season with salt and pepper.
Add the Chardonnay wine and reduce by half. Stir in the Pataks Hot Chili Relish to taste, then add the coconut milk. Reduce the sauce on low heat until it thickens. Season with salt and pepper to taste. Finally, add the finely chopped green onion (green parts), coriander, and lime juice.
Serve the tandoori chicken immediately with the coconut curry sauce, ideally alongside basmati rice. Enjoy!
