Tandoori Chicken with Indian Green Chutney | Paleo | Gluten-free | The JOYful Table

Ingredients

• 1.2 - 1.5kg skinless chicken, (I use boneless thighs & drumsticks)
• THE MARINADE:
• 250ml/1 cup coconut cream, (I use the Ayam brand)
• Juice from 1 lge or 2 sml lime(s)
• 1 serve (45g) tandoori spice mix, recipe link in the intro and below in the method
• GREEN CHUTNEY:
• 16g fresh mint leaves, (2/3 cup firmly packed)
• 12g fresh coriander, leaves (1/2 cup firmly packed)
• 1/3 cup natural coconut yoghurt
• 1 1/2 Tbsp full-flavoured olive oil
• Juice from 1/2 lemon(s)
• 1 tsp maple syrup (100%)
• 1/2 tsp garam masala
• 1/3 tsp cumin
• 1/4 tsp ginger, powder
• 1/4 tsp garlic, powder
• A generous pinch of fine sea salt