SOOOO DELICIOUS!!

So I made Tandoori Chicken 2 ways- one with Tofutti cream cheese (the store had no sour cream) and one with coconut milk. Both ways were deeeeelish. I couldn't make it too spicy cuz my mom was eating with us...the secret seems to be to make the oven as hot, hot, hot as possible to most resemble a Tandoor - 250*C on convection! Came out crispy yummy. If you're smart (like me), you'll make it in a disposable foil pan to save on cleaning!!

It smelled so good that I took a photo before, but forgot to take one of the ready chicken cuz we ran to dig in and eat!!!

6 chicken thighs with leg attached
make the marinade out of-
3 tablespoons tofutti sour cream or coconut milk
2 tablespoons lemon juice
2 tablespoons ground coriander
1 teaspoon curry powder
1 teaspoon minced garlic
1 teaspoon cumin
1/2-1 teaspoon cayenne pepper
1/2 teaspoon turmeric -
1/2 teaspoon salt
marinate a few hours, bake it on the highest possible oven for about 40-50 minutes to your liking.

Keep On Cooking!
Lori Rapp