Tandoori Chicken I

Rating: 3.5 stars
18 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 5
  • 1 star values: 2

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.

By Martha
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving:
430.6 calories; 38.7 g protein; 3 g carbohydrates; 122.4 mg cholesterol; 703.2 mg sodium. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

KAWLIGA
Rating: 5 stars
03/03/2003
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 vinegar and forgot it the second time. I prefer it without but that's just me:) I am not very good with rice - it kept turning up dry but if I can figure out how to keep it moist then I am sure I'l like this dish even more. Meanwhile it might be good to try it buttered noodles or something. In any case this is a definite keeper. I love it and will make again. Read More
Helpful
(22)

Most helpful critical review

OOGAMOMMA
Rating: 2 stars
10/02/2004
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 one teaspoon of sugar and a handful (1/2 c maybe??) of shredded coconut to the mix and that toned down the bitterness of it. Even still my family found the dish too spicy and didn't eat much of it. I did not read the reviews ahead of time like I usually do. I definitely think a different combination of spices would have worked better. Read More
Helpful
(7)
18 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 5
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
KAWLIGA
Rating: 5 stars
03/03/2003
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 vinegar and forgot it the second time. I prefer it without but that's just me:) I am not very good with rice - it kept turning up dry but if I can figure out how to keep it moist then I am sure I'l like this dish even more. Meanwhile it might be good to try it buttered noodles or something. In any case this is a definite keeper. I love it and will make again. Read More
Helpful
(22)
KAWLIGA
Rating: 5 stars
03/03/2003
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 vinegar and forgot it the second time. I prefer it without but that's just me:) I am not very good with rice - it kept turning up dry but if I can figure out how to keep it moist then I am sure I'l like this dish even more. Meanwhile it might be good to try it buttered noodles or something. In any case this is a definite keeper. I love it and will make again. Read More
Helpful
(22)
SHANKATZ
Rating: 5 stars
01/14/2004
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 forget about it and the next day you have an amazing dinner! Read More
Helpful
(12)
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MJ
Rating: 5 stars
06/09/2004
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 next time I make this but it is definately a keeper. Read More
Helpful
(10)
OOGAMOMMA
Rating: 2 stars
10/02/2004
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 one teaspoon of sugar and a handful (1/2 c maybe??) of shredded coconut to the mix and that toned down the bitterness of it. Even still my family found the dish too spicy and didn't eat much of it. I did not read the reviews ahead of time like I usually do. I definitely think a different combination of spices would have worked better. Read More
Helpful
(7)
Hartini
Rating: 4 stars
01/27/2003
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 chicken in the oven for about 45 mins. Good with jasmine rice but I suggest you make some other side dish coz this is too dry to eat alone with rice. Left overs can be used to make sandwiches or pita bread fillings. Read More
Helpful
(6)
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SCHMARLER
Rating: 5 stars
01/29/2003
Excellent and easy. Just takes a bit of forthought. Read More
Helpful
(5)
Tiffany
Rating: 1 stars
06/22/2010
I either failed miserably or like a different region of Indian cooking... Read More
Helpful
(2)
NorCalRN
Rating: 2 stars
10/13/2009
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 probably 2-3 tablespoons of lemon juice. I used 5-6 tsp of the spice blend mixed it all together and marinated my chicken thighs for around 2 hours then baked. Personally I don't think you can get anywhere near a real Tandoori flavor with just ground Allspice. Read More
Helpful
(2)
Eworld Cooking
Rating: 5 stars
12/22/2018
To follow your steps I made it two times and get amazing taste especially thanks for sharing Read More
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