By Sue Lau on February 06, 2004
Photo by yamakarasu
Photo by yamakarasu
"Not a true tandoori chicken, which is made in a tandoor oven. This chicken still has all the spice, and is easily made in the home oven."
Serving Size: 1 (199 g)
Servings Per Recipe: 6
"amazing!!! Changes I made (suggest) -fresh garlic (3 cloves) - 1/2 to 1tsp smoked paprika -use thighs not breast Best Way To cook: -cook over highest heat setting on bbq just to char each side -then cook using indirect heat for about 30+ minutes... closest thing to a tandoor oven taste! ENJOY this great recipe."
"Yum! Made this using skinless boneless chicken breasts tonight on the George Foreman and it turned out wonderful. I used fresh garlic and ginger, 2 thai bird chiles instead and no turmeric because I didn't have any. I also didn't need to oil the grill, which made this recipe even healthier. Thanks for the recipe!"
"This was absolutely fantastic! I let the chicken marinate for 5 hours and it still came out very flavourful and tasty. I did not find it spicy, but am sure that the heat will increase the longer you let it marinate. I added a bit of salt on top of the chicken just before placing in oven (saw review that recommended more salt) and I am glad I did. I used chicken legs. It will definitely not be the last time I make this; served it with Recipe #386629, Recipe #386629 and Recipe #397595 - we had an Indian feast!"
"Sue: Great healthy, family-friendly recipe! I marinated for 24 hours, then grilled the boneless thighs for 4-5 minutes on each side. I had to substitute cardamom for the coriander (didn't have any); and I added fresh garlic and ginger instead of powdered. Also added garlic salt and 2 tbsp. madras (hot) curry powder (I doubled the recipe). This is saved in my cookbook and it will be used often! I think it would make fabulous kabobs...."
"So good! Love the flavour! As another reviewer suggested, I added paprika and lots of fresh garlic, along with the garlic powder, to keep all the vampires at bay. I grilled it as well to give it those lovely charred bits. This is so yummy that even my husband, who is wary of anything not meat and potatoes, loved it. I plan on making this again very soon and very often. Thank you!"
"a friend had given me a tandori recipe for salmon or chicken, she said to make sure to bbq the chicken and put foil down on bbq for fish (yogurt, cumin,gram masala,fresh garlic,fresh ginger, cayanne, paprika for colour). couldnt find her recipe at the time so made this one, omitted the lime juice, chillis and cloves and put on salmon fillets and wrapped in foil and baked. was really good!"
"A family favorite!! I omit the jalepenos & put it under the broiler for about 5 minutes to get it nice & crisp. Also add red food coloring (to the marinade) to give it a beautiful red color. Thanks for the awesome recipe!!"
"This is too sour."
"Marinated for two days due to change of plans. It was insanely good. 16 year old son is asking for it again after just 2 weeks!"
"52 reviews got this right!
Made my day today AND night!
Tandoori Style, SOOOOOOOOOO easy to do!
Marinated chicken overnight and also keep temperature constant (190C)so would not dry out too! (Cooking it bit longer til done! WHOO HOO!"
"This was wonderful! I've never had Tandoori chicken before, but needed to find a new chicken recipe to add some variety to our repertoire. Made exactly is instructed, served with rice, steamed veggies and a yogurt sauce (a la Tzatziki, I just skipped the garlic). The family loved it, even my super picky 12-yr old. Thank you for a keeper recipe!"
"Loved this! I didn't have yogurt but used low fat sour cream instead, and the flavours were great! The marinade was really nice and thick and created this great crust on the chicken after baking. The blend of spices was fantastic. Thank you!"
"Another huge Wow! Used granulated garlic & powdered ginger but fresh ground cumin & coriander. Had to leave out tumeric (was out) so used red food coloring to get the accustomed bright red. Used smoked chipotle pepper - actually had not heat using 1 t. Roasted in the oven @425 degrees F. House smelled delish & the chicken was even better! Keeper recipe!"
"Loved it and will make again. My husband was very happy to have this for supper."
"This had great flavor! I also really like the cooking method. I'd like to try this on the BBQ too. Only change I made was to use fresh garlic and ginger."
"This chicken is so delicious and flavourful. I used half of the recipe and it was enough for 2 chicken legs. I will definitely be making this again."
"Great recipe and enjoyed very much,especially by DH. Made for ZWT6"
"This is wonderful! I used chicken thighs and it was fantastic. Not quite the same as real tandoori, but excellent nonetheless!"
"True tandoori or not this was wonderful. I loved the smells in my kitchen while the dish was cooking. I didn't change a thing and it cooked in 35 minutes. My son had three helpings so I had no leftovers, that says a lot!"