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My review
Indian Tandoori Chicken
Simmi Gupta
"This is an authentic recipe for Tandoori chicken. Serve with long grain Basmati rice, cucumber salad, grilled veggies, roasted corn on the cob and finish off the meal with Kulfi (Indian ice cream)."
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Ingredients
1 d 45 m servings 356Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
- In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
- Preheat an outdoor grill for medium high heat, and lightly oil grate.
- Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.
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Footnotes
- Cook's Notes:
- This dish can also be baked in a hot oven (450 degrees F) for 25 to 30 minutes, or until chicken is done.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 229313 Ratings
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Most helpful positive review
5/29/2007
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 t...
Most helpful critical review
6/16/2010
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 Tan...
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5/29/2007
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 t...
3/30/2003
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.
6/16/2010
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 Tan...
6/23/2003
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 chicke...
6/24/2010
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 brill...
10/8/2007
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 th...
10/4/2005
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 per...
3/3/2006
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- Absolut...
11/11/2005
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 cook...