This was my first time venturing into the world of Indian cooking.
What an easy, wonderful, tasty meal. I followed the recipe and some of the reviewers suggestions. I used non-fat yogurt and the food coloring. I did add the cilantro to the marinade, in addition to putting it on after.
I marinated it for the 24 hours and it was PERFECT. Spicy and flavorful. I will be making this MANY times and hope to share it with all my friends.
Updated: I make this about twice a month. I make 16 chicken thighs and freeze them for when I want some of this tasty meat. I also bake this at 400 degrees for about 30 minutes.
This was the best, most flavorful chicken tandoori I have ever made.
I used skinless breasts on the bone, marinated them for 24 hours, and broiled them for 10-12 minutes on each side.
This version is perfectly edible but pales, in MY opinion, when compared to Tandoori chicken generally available. I suspect that this may be the result of cooking at too low a temperature. A Tandoor is an Indian clay oven, where the temperatures regularly reach levels far hotter than the standard kitchen oven. I tried this recipe as specified and was disappointed, and I have given 3 stars as a result. I then cooked it at a much higher temperature, which resulted in a better consistency but dried it out too much. I finally slightly increased all the quantities of spices and yoghurt and cooked that on the highest heat I could, and found THAT would have rated 4.5 stars. So the spice combination is good, the principle is good, the cooking is not. I strongly reiterate that this is MY opinion. I also have a vague problem with using food colouring. By using Turmeric, you can get a good yellow colour without needing the artificiality of colouring, and tomato purée (or harissa if you like heat) can add a reddish tinge.
My husband is from Pakistan and he loved this recipe! It was VERY easy and delicious! As a matter of fact, it was the best Tandoori chicken I've had anywhere. I used boneless, skinless chicken breasts and they were very moist and tasty. For dessert, try Simmi's Kulfi recipe.
Excellent recipe! Used boneless skinless chicken thighs that I put on kabobs. Don't like food coloring? Use some colorful spices instead. I used some turmeric and some paprika to give it a brilliant orange color! The taste was the same.
Excellent and easy. I let the chicken breasts marinate for a day to give full flavor. I also left out the food colorings and my guests laughed when we initially looked at the chicken..it was the craziest shade of pink/coral that I've ever seen. But it still looks like the chicken I'd get at my local Indian restaurant. Everyone loved it. I paired it with basmati rice coconut-curry sauce steamed vegetables and naan. It really tasted authentic!
Thank you very much for this recipe! I marinaded it for 24 hours scraped off all the marinade and then cooked in my Romertopf clay pot for about 45 minutes at 480deg. The chicken came out perfect. I almost didn't add the food coloring but I'm glad I did because the finished product looked exactly like what it looks like in restaurants. My husband declared it a success. I'll be making this again and again.
I woul prefer not to give this dish any star value because I was unable to follow the recipe as stated. As I made it I didn't like it but I will try it again. Here's what went wrong: 1- Absolutely use the food colouring...unless you want to eat pink chicken. 2- Do use a grill. It was waaaay too cold to go outside and grill so I did cooked the chicken with marinade in a pan (like a stir-fry). I am positive the grilled flavour is far superior. 3-I could not find garam masala. I'm sure I have seen it before but just when i needed it I couldn't find it. So instead I used a tandoori paste along with all the other ingredients. Wasn't that great... I will definetly try this again.
This was great! I baked it in the oven at 350 for about an hour and a half. I was pressed for time so I didn't remove the skin first. I wish I had because when you remove the skin after cooking it takes away all the flavor! I will definitely make this again though. The dish went nicely with "Indian Dahl and Spinach" from this site. Thanks for the recipe!
