1/2 cup coconut milk (can sub regular milk, or yogurt)
1/4 teaspoon salt
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
1/4 teaspoon turmeric
1/4 teaspoon black pepper
(the spices have been modified by us. the original recipe called for a full teaspoon of each of the spices. way too hot for us.)
Combine all the spices into a small bowl and add the coconut milk and mix until fully incorporated. Adjust spices to suit taste.
2 pounds chicken breasts cut into palm sized portions
4 cups chicken stock
1/2 onion, chopped
2 cloves of garlic, minced
Pinch of salt
1. Fill a large pot with chicken stock and add the garlic and onion and bring to a boil.
2. Once boiling, add the chicken breasts and after 2 minutes reduce to low and allow to simmer for 12 to 15 minutes until chicken is just cooked and no longer pink. Remove from heat and drain immediately and allow chicken to cool.
3. Once cooled, place chicken back into the pot and using two forks shred the chicken finely. Add the tandoori sauce and serve immediately.
Serve over naan bread or rice or both.