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This chicken was really wonderful; the smell alone makes it worth cooking. I cooked mine in the oven on a cake rack set over a cookie sheet, 20 minutes each side at 350. I tried making it again...
If you LOVE Tandoori chicken, you'll only sort of like this recipe as the marinade does not have nearly enough spice to flavor the chicken. If I made this recipe again, I'd double the garlic, d...
This chicken was really wonderful; the smell alone makes it worth cooking. I cooked mine in the oven on a cake rack set over a cookie sheet, 20 minutes each side at 350. I tried making it again...
I have been pleasantly surprised at how good this recipe has been. I use boneless, skinless thighs and bake for 25-30 min. at 350 degrees in the oven, uncovered. Perfectly moist and juicy. Do...
The aroma of this dish cooking makes your mouth water! I used boneless/skinless thighs, as my other half can't stand bone-in anything. I also used fat free yogurt and sea salt rather than kosh...
We have made this chicken twice in the last week. Each time we have made 1/2 of the recipe. The first time it did not turn out very well (dry, not too tasty), but I blame us: learning to use i...
Having been to India, and living in Malaysia which has a very large Indian population, I know good Tandoori. This is an excellent recipe, considering you are not using a Tandoor oven. We made ...
I took another reviewer's suggestion and left the marinade on and baked the chicken in the oven at 400F for 25 minutes. It came out juicy and tasty, but was much wetter than the chicken tandoori...
If you LOVE Tandoori chicken, you'll only sort of like this recipe as the marinade does not have nearly enough spice to flavor the chicken. If I made this recipe again, I'd double the garlic, d...
Wow, this was a great recipe - Incredibly flavorful and fragrant! I served the chicken with jasmine rice (sprinkled with fresh cilantro) and garlic naan purchased from Trader Joe's. This recipe'...