Almost Tandoori Chicken

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Saw Rachel's show last night, 4/26, this recipe is a kissin' cousin to another one entitled "Tandoori Chicken w/Mashed Chick peas and pepper and onion salad." Either way, ingredients are the same but in different quantities. I had only chicken breasts so I didn't want to crank it up higher than 450. If you have VINDALOO spice, use that instead, as it contains all of the listed spices here. I wasn't crazy about this dish, but it wasn't terrible either.

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Loved this recipe. I was concerned that the sauce tasted bitter when I first mixed it but it really mellowed out after it cooked. Served the chicken with greek yogurt sauce - so good! Had the leftover chicken the next day on a salad - was awesome. Will defintely make this again!

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I was a little worried as I tried the marinade mixture before putting it on the chicken and it tasted bitter. I added a little lime juice from the zested lime and some water to thin it out a little bit. I used skinless chicken legs and whole boneless skinless thighs. I cooked at 450 for about 40 minutes. It was fantastic! Closest recipe to true tandoori I have found yet.

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This was really tasty. My hubby is from India and "real" tandoori is not easy to make in a regular oven. He liked this! I must say, I added 1 Tbls. minced garlic, 1 Tbls. garam masala and 1 tsp. ground ginger to the marinade and let the chicken marinate for about 4 hours. Served with Channa (Chick peas in tomato sauce and Saag Paneer (spinach with Indian cheese and rice. My two children devoured this meal. Thanks Rach!

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I am a huge fan of Rachael. I love Tandoori Chicken and was excited to try the recipe. This is the first recipe of Rachael's that I did not care for. First I will start with the only good thing about the recipe-- the chicken was moist. The flavor was not good at all. I am not happy that I paid $9.59 for cardamom and I got the result I did. I should have read some of the reviews before I went to the grocery store. This was the first time that I made a recipe from the Food Network and actually threw it away. We heated up the chili I made the day before.

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I made this tonight and used all the separate spices, but I think it was too much cardamom. If I make this again I would use less than suggested.

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I used all of the separate spices (not the curry mixture as suggested on the show though I realized after that I forgot Cumin at the store but we didn't seem to miss it! This dish was a winner. I love Indian food and this is an easy dish that really shows off the flavors of Indian food. And my 21 month old son loved the apple-tomatoe salad too!

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I had seen the show where Rachael made this dish and was anxious to try it. It did NOT disappoint! I used boneless breast cut into long chunks about 2-3 in. long. I also used closer to 2.5 lbs. of chicken (about half of one of those economy sized packs of boneless breasts. I decided to go with straight curry, since she suggested in the program that 2 palmfuls of curry could be used in place of 3 of the spices, and 1 palmful of Paprika. The apple-tomato salad is absolutely delicious, and I plan to make it again as a stand alone salad for company. This salad atop the spicy chicken really works - as I served this to my family - with 5 kids - and it really helps to tone down the spicey taste of the chicken which might have otherwise been too much for the kids.
A wonderful recipe, and so easy to make! :o

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This was a tastey dish and very simple to make. However, my spouse and i felt it was missing some heat. a pinch of cayenne pepper will do very nice in it. if you dont like spicy food then make normal because it is different but very good.

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I was so excited to try this chicken. It looked great on the show and even looked awesome as it was marinating. However, it did not taste very good. I used curry powder and added paprika like she said but I didn't like it. I will not be making this again. Too bad, because I really wanted to like it.