4 Reviews

I thought this was okay. I marinated it for 8 hours, but I would highly suggest overnight because mine had no taste. I increased the spice a lot, but still felt it was missing something.

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NW Nikki November 18, 2008

This is a wonderful chicken recipe...we love spicy food so it went down really well in the family!

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Ginger Rose January 22, 2008

This is a wonderful recipe - the tandoori mix is fabulous! I had two 1.5kg chickens so I doubled the tandoori marinade, I also cut the backbones from the chickens and flattened them out. I increased the cooking time by 25 minutes to accommodate the two chooks....took the foil off 20 minutes before the timer went off. They looked stunning and tasted even better. Served with your spicy pototoes #124381 and your coriander chutney 124383 and some pappadums. An excellent recipe and the meal was enjoyed by all. Thanks so much UmmAzhar.

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Fairy Nuff April 29, 2006

I feel slightly naughty reviewing a recipe for Whole Tandoori Chicken seeing as the first change I made was not to use a whole chicken!! I used 4 chicken breasts (bone-in) instead - a long story! :-) Really liked the from-scratch marinade, but will definitely add more heat the next time - the chicken was very flavourful, but I'd prefer my tandoori chicken hotter! Baked the breasts at 180 C for about 45 minutes and served with basmati rice and some carrot raita. Thanks for a lovely recipe!

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stormylee October 02, 2005
Whole Tandoori Chicken