Before my mom came to visit, I made this recipe which was very delicious but unfortunately had a slightly more subtle flavor than I would have liked. I’m not sure what I could have done differently to enhance the flavor, but I will definitely experiment with it in the future to bring out the delicious spices a little more. It was an easy recipe to make though, and I have now been introduced to Tandoori spice as a flavoring ingredient to use in other dishes as well.
When I got home from work, I followed the directions from the original recipe to bake it in the oven–I put a wire rack on a baking sheet covered in foil, and coated the rack with melted coconut oil, then I baked the chicken in the oven for about 40 minutes at 375, flipping it half way through the baking time.
On the side, I made Cauliflower Rice with Tandoori Spices, which I cooked in the wok in coconut oil along with 1 chopped onion, 1 chopped garlic clove and I added salt, pepper and another Tablespoon of the tandoori spice. That was one of the best side dishes I’ve made in a long time and it was delicious and quite easy!