We LOVE Indian food but it usually ain’t paleo! Although you can find some restaurants that use cashews instead of cream, cashews are still a no-no from some on paleo, like us.
Our favorite Indian place in San Jose is called Punjab Cafe and prior to paleo (we call it BP) we used to come here for all sorts of yummy curries etc. Our waistlines were however not too happy about it. We haven’t been for a while but my youngest wanted to go there for his birthday dinner – so off we went and scoured the menu for something more paleo than a cream filled curry sauce.
So Kitty ordered Tandoori Chicken – doesn’t it look good? While the pic above is not Paleo, we scoured the web for a paleo version and will be cooking it this weekend. Since we don’t have a Tandoori oven, your own oven should do just fine.
- 4 pounds chicken thighs
- 1 tablespoon kosher salt
- 1 cup coconut yogurt
- 1 heaping tablespoon Penzeys tandoori seasoning (or pick your favorite)
- Juice from ½ a lemon
- 1 tablespoon coconut oil or fat of choice
Trim off any excess fat from the chicken. Season the chicken parts evenly with kosher salt. In a bowl combine yogurt, tandoori seasoning and lemon juice and mix well. Spoon marinade over chicken and work it in with your hands. Cover the chicken with plastic wrap and marinate in the fridge for 4 to 8 hours
To bake, preheat the oven to 400°F. Place a wire rack on a foil-lined rimmed baking sheet. Grease rack with paper towel dipped in melted coconut oil.
Arrange chicken on the rack skin-side down and pop the tray in the oven for about 40 minutes. Flip the pieces skin-side up at the halfway mark.
The chicken’s done when the juices run clear when stabbed with a fork.