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My review
Tandoori Chicken I
Martha
"This recipe was from my sister, Paula, who lived in northern England with her English husband. Indian food and 'takeaways' are very popular there. I serve this dish with rice and a spinach salad with tomato wedges, hard boiled eggs, cucumber slices, feta cheese and black olives. Doubling the marinade will provide plenty of sauce to go over the rice."
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Ingredients
9 h 20 m servings 431 calsOriginal recipe yields 4 servings
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Directions
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- Make cuts in the chicken flesh, almost to the bone. Pour 2 tablespoons of the lemon juice over the chicken and rub in the salt.
- Combine the tandoori spice, yogurt, 2 tablespoons lemon juice, oil and the vinegar. Coat the chicken with the mixture, rubbing well into the cuts. Place the chicken in a 13x9 inch pan, cover with foil and refrigerate overnight, turning occasionally.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake covered chicken at 350 degrees F (175 degrees C) for 1 hour. Remove foil the last 15 minutes of baking.
Nutrition Facts
Per Serving: 431 calories; 28.7 g fat; 3 g carbohydrates; 38.7 g protein; 122 mg cholesterol; 703 mg sodium. Full nutrition
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Reviews
Read all reviews 917 Ratings
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Most helpful positive review
2/19/2002
I combined the two Tandoori recipes (I and II) to make a wonderful combination. I substituted the spices from II for the allspice in this one. First time I did include the vege oil and the v...
Most helpful critical review
10/2/2004
I found the proportion of the Allspice WAY TOO OVERPOWERING for the dish. Luckily, I sampled the sauce before I marinated the chicken in it, so I took some liberties and added a bit more yogurt,...
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2/19/2002
I combined the two Tandoori recipes (I and II) to make a wonderful combination. I substituted the spices from II for the allspice in this one. First time I did include the vege oil and the v...
7/16/2001
I didn't have allspice, but I found some Garam Masala in my pantry that I bought at an Indian store some time ago. I also grilled the chicken instead of baking. DELICIOUS!!! Marinate, then forge...
6/9/2004
I followed the advise of a previous review and combined some of both Chicken Tandoori 1 with 2 and took the breasts to a cook out. We loved it. I would not use quite as much lemon juice the ne...
10/2/2004
I found the proportion of the Allspice WAY TOO OVERPOWERING for the dish. Luckily, I sampled the sauce before I marinated the chicken in it, so I took some liberties and added a bit more yogurt,...
1/25/2003
This was pretty good. I used garam marsala instead of five spice, and chicken wings coz I had no chicken breasts. I slit the wings to get some of the marinate into the meat. I grilled the chicke...
6/21/2010
I either failed miserably or like a different region of Indian cooking...
10/11/2009
I used a Tandoori spice blend I bought at the grocery store, combined with the lemon juice and yogurt idea of this recipe. I didn't really measure but used about 1-2 cups greek yogurt with prob...
9/1/2007
Didn't look, smell or taste like any tandoori chicken I ever had...maybe something was left out of the recipe? Anyway, the leftovers were excellent in Julie's Chicken Salad from this site.