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Tandoori Chicken Recipe

Tandoori Chicken

Recipe courtesy Tamarind Restaurant

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (11)

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Average Rating:

Total Reviews: 11

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  • on June 30, 2011

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    I love this recipe - my husband and kids (5 year old twins couldn't eat enough of it! It was great the next day as left overs. I did make two changes: 1 I didn't add the heavy cream, I just increased the yogurt and I used greek yogurt and 2 I baked in a 500 degree oven for 40 mins without basting. The high heat really trapped in the juicy flavors and put a delicious crust on the top. I am make this again for a big party next week.

    I served this with a himalayan red rice salad and curried veggies.

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  • on June 13, 2011

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    Authentic flavors made easy! I adjusted the spices to taste and it came out delicious!

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  • on February 27, 2010

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    The only alterations I would make to the tandoori spice rub is: Yogurt - 1 1/2 cups, well beaten, Ginger Paste ? 1 tbsp, Garlic Paste ? 1 tbsp, Red Chili Powder - 1/4 tsp, Paprika ? 1/2 tsp, Tandoori Masala - 1 tbsp, Coriander Powder ? 1 tsp, Salt ? to taste, Lemon Juice ? 1 tbsp, Green Chili - to taste, ground. Also, when basting, use lemon juice and butter with some red chili powder (Not having chili powder, I used red chili pepper flakes

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  • on January 08, 2010

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    I wasn't familiar w/Indian foods before now----had a couple and wasn't impressed. This was very good ! Also enjoyed the comments from Paula .....Anonymous, if your family doesn't like it that's okay, just go check out the websites Paula recommended : : I personally enjoyed the dish and the comment from Paula.

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  • on December 20, 2009

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    I have had real tandoor dishes prepared in India and this was by far the closest do-it-yourself recipe to the real thing that I have had. Be careful with the chilli powder as it can make the dish too hot for many folks used to a diet with little spice. I used boneless thighs and drumsticks and which both worked very well. Make sure to make deep cuts in the thicker pieces of meat so the dry rub and marinade can get inside.

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  • on September 28, 2009

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    Loved it. But I think the measurements for the spice rub are off. 4 tbsp of lemon juice with one tsp of chili powder does not make a thick paste! I have a feeling its something closer to 4tbsp of chili powder and 1 tsp of lemon juice. At least, thats what I did and it tasted great.

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  • on June 01, 2007

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    that's good

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  • on November 29, 2006

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    Great Recipe, authentic flavors, easy to make.

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  • on November 11, 2006

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    This was very tasty and authentic. It also was easy to do and was nice marinating for 1 day.

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  • on June 09, 2006

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    A nice alternative but what do you serve it with?

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