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Here’s how the rating system works:
= Didn't care for the recipe much, 
= Loved this recipe
| Grilled Tandoori Chicken Recipe courtesy Emeril Lagasse, 2001 Show: Emeril Live Episode: Indian Barbecue Overall User Rating:  |
oke
12/31/2004 at 07:50pm
User: D from New Orleans, LA User Rating:
Pretty good marinade, but I would suggest adding more lemon juice and salt to it for more taste. Also works better with an electric grill for more even grilling.
Wonderful flavor
12/07/2007 at 01:31pm
User: Tiffany from Batavia, NY User Rating:
I brough this dish to work as part of an Indian lunch. Everyone loved it. I didn't use the Jalepeno because I didn't want it to be too hot and it was perfect. I baked it in the oven and used skinless chicken thighs - they were tender and the meat fell off the bone.
so so...
11/08/2005 at 11:26am
User: Anonymous User Rating:
I should have added more salt like the other reviewer did. it's o.k but not great!
Great Chicken
09/26/2004 at 01:26pm
User: Anonymous User Rating:
This was easy to prepare and produced an attractive, delicious main dish. Used charcoal and indirect heat for about one hour.
Not a Tandoori dish
09/11/2007 at 09:17pm
User: Anonymous User Rating:
More like a mock dish
Great Indian flavor!
09/10/2006 at 09:36am
User: LYN from Brewton, AL User Rating:
Easy to make with ingredients I had on hand (I don't keep saffron around!). I also tried baking it in the oven and it was fine.
Great Tandoori
09/07/2007 at 04:29pm
User: Anonymous User Rating:
The spices in the recipe are in perfect compliment with each other. It's one of the best tandoori's I've tried to make myself. I would highly recommend it. I use this recipe with shrimp instead of chicken.
Really good
07/08/2007 at 07:45am
User: Anonymous User Rating:
This was pretty good. I added more salt as many suggested. Just be careful with the Tumeric. It stains EVERYTHING.
Excellent
06/26/2005 at 07:54pm
User: Anonymous User Rating:
Great spicy flavor when grilled although I've also done this on the stovetop. Great Indian taste, easy to prep.
Lovely
06/08/2005 at 10:40pm
User: Cody from Magalia, CA User Rating:
I love to cook and cook well and I'm told.."I can cook" and "Cook well". I use a lot of unusual flavours in my recipes (ie: lots and lots of lavender) I was craveing Tandoori Chicken but couldn't find a recipe that tantilized my palate for exotic and/or new flavours. Then I remember where I learned to cook in the first place. Food Network. I tried this recipe for the first time tonight...EMMMMMMMMMMMMMMM This is a wonderful recipe. I marinated for 5 hours and baked per recipe as I just didn't have 24hrs and a grill. Can't wait for the luxury of a grill. Thank you Emeril Cody "Codester" Jernigan
Tasty but a bit bland
06/05/2007 at 11:04am
User: Anonymous User Rating:
Next time I will use hot paprika to add a bit more spiciness.
Excellent and Easy
05/07/2007 at 02:24am
User: SUSAN from Huntsville, AL User Rating:
Needed to marinate longer than 3 hours, but it was still so good. Also, used Sara Moulton's Butter Chicken (Indian Chicken in Tomato Cream Sauce) for the accompanying sauce which was also easy and excellent with Emeril's chicken dish.
Tastes like home...
04/05/2006 at 03:29pm
User: Rachel from St Charles, MO User Rating:
Thank you Emeril! I am from Malaysia where Tandoori is everywhere. I never learnt how to make it just because I could get it anywhere. I found this recipe by browsing and decided to try it being a bit skeptical. I served it with the basmati rice salad (we call it briyani) and raita...my house smelt just like home. I am very happy and even my husband who doesn't eat spicy loved this. This recipe is tucked away into my recipe box!
wake up the neighbors
04/02/2007 at 02:57pm
User: CHRIS from delavan, WI User Rating:
I opted to do this on a charcoal grill and the smell that filled my yard was absolutely amazing. I recommend this recipe highly to make the neighbors jealous. PS it tasted just as good.
Not too spicy...just right.
03/25/2007 at 06:23am
User: Garth from Marietta, GA User Rating:
For a non-Indian or even Indian, this recipe is awesome! It is not too spicy, which is a concern to a lot of people who want to eat Indian. I made the grilled Tandoori chicken for my parents last week and we had another couple over last night. I received GREAT reviews from both parties. The only thing I didn't follow on the recipe is it called for two tablespoons of vegetable oil and I used four. Enjoy!
tandoori lagasse
02/28/2008 at 10:35pm
User: MIKE from los angeles, CA User Rating:
I found that this recipe had a very authentic taste ... I would advise against marinating for more than 4 hours though ... the enzymes in the yoghurt and the ginger can make the chicken mushy as they are proteolytic (protein dissolving).
Very good
02/26/2006 at 05:17pm
User: anne from Santa Rosa, CA User Rating:
This recipe is very good, but I have one that is easier and more authentic. I was given this recipe from my friend who's from New Delhi. *Note: you will need to buy a can of RAJAH's Tandoori Masala spice mix. This can be found in some grocery stores, or can be ordered on-line. Mix together in blender or food processor: 2 cups of regular, plain yogurt (Mountain High is the best. Non-fat or low fat do not taste as good or authentic) 4 Tablespoons of Tandoori Masala Mix 1 Tablespoon of lemon juice 4-5 cloves of minced garlic 2 Tablespoons of minced fresh ginger Pour mixture into a zip-lock plastic bag along with pieces of chicken (I use chicken breasts cut into fourths) Marinate for 30-60 minutes and then grill, broil, or bake at 350. All three methods have worked well. Sprinkle a little chopped cilantro on top when serving with basmati rice pilaf. *Note: The marinade can be made in advance and the whole thing can be cooked and plated within 20 minutes. This is a great, quick meal...you'll never buy tandoori chicken at a restaurant again!
