Best Tandoori Chicken Legs With Coconut Rice Recipes

INSTANT POT COCONUT TANDOORI-INSPIRED CHICKEN

Instant Pot Coconut Tandoori-Inspired Chicken image

Coconut Tandoori-Inspired Chicken made with rich spices and creamy coconut milk. EXTREMELY EASY and so, so yummy.

Provided by Lindsay

Categories Dinner

Time 30m

Number Of Ingredients 11

Ingredients

2 pounds boneless skinless chicken thighs
2 tablespoons honey
2 tablespoons garam masala
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon cumin
2 teaspoons salt
2 teaspoons turmeric
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
14 ounce can coconut milk

Steps:

Mix everything together in a freezer-friendly bag or container. Place in the freezer and store up to three months. When you're ready to cook, follow the directions below!
: Add everything to the Instant Pot. If it's thawed, cook for 5 minutes manual high pressure + 10 minutes for natural release. If it's frozen, cook for 15 minutes manual high pressure + 10 minutes natural release. Shred and serve over rice!
Add everything to the slow cooker. If it's thawed, cook for 4 hours on high, or 6 hours on low. If it's frozen, cook for 6 hours on high. Shred and serve over rice!

Nutrition Facts : Calories 387 calories, Sugar 4.5 g, Sodium 710.9 mg, Fat 29.8 g, SaturatedFat 14.5 g, TransFat 0.1 g, Carbohydrate 8.4 g, Fiber 0.8 g, Protein 20.3 g, Cholesterol 111.3 mg

TANDOORI CHICKEN LEGS WITH COCONUT RICE

Tandoori Chicken Legs With Coconut Rice image

This is a very simple recipe which tastes great and smells wonderful while cooking as you get the spicy smell from the tandoori and the sweet smell from the coconut rice. It does not take long to prepare you can either toss chicken in yogurt and tandoori paste and get cooking or if you want to infuse marinate for a few hours. So it is a great after work fast meal or throw it all in zip lock bag in the morning before you leave and just pop it in the oven when you get in.

Provided by The Flying Chef

Categories Chicken Thigh & Leg

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

8 -12 chicken drumsticks (depending on whether you want to serve 2 or 3 per person.)
1/2 cup tandoori paste
1/2 cup yogurt
1 3/4 cups long-grain white rice
1 1/4 cups water
400 ml coconut cream
2 tablespoons fresh coriander, chopped roughly
3 green onions, sliced thinl

Steps:

Preheat oven to 200c.
Either combine tandoori paste and yogurt in a large bowl, add chicken toss to coat or remove bag from fridge if you chose to marinate.
Place chicken in a large baking dish, cook uncovered, about 25-30 Min's or until cooked through, baste occasionally.
While chicken is cooking, combine rice, water and coconut cream in a saucepan, bring to the boil, stirring occasionally, reduce heat, simmer covered, about 20 Min's or until rice is tender, stir occasionally to prevent sticking.
Remove from heat add chopped onion stir gently to combine, cover and stand for 5 Min's.
To Serve: Place spoonfuls of rice on plate top with chicken, sprinkle coriander over. Serve mint yogurt raita on the side if you desire.

Nutrition Facts : Calories 789.7, Fat 36.1, SaturatedFat 23.7, Cholesterol 122.2, Sodium 204.5, Carbohydrate 77.3, Fiber 4.1, Sugar 9.4, Protein 38.5

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