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Aarti's Easy Tandoori Chicken Recipe

Aarti's Easy Tandoori Chicken

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Average Rating:

Total Reviews: 30

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  • on September 25, 2010

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    So flavorful, and very moist. Deelish. This, along with Aarti's Green Chicken Curry, are recipes I will revisit time and again!

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  • on September 23, 2010

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    have not read all reviews so not sure if this one has been addressed...i buy all my spices, especially the more exotic ones at central market in the BULK spice section. any store that carries bulk spices should have them. i first bought cardamom seeds this way for a chai tea latte recipe...in the regular spiced the bottle was outrageous..dont remember how much..but a huge amt in the bulk foods was a buck and a half or so! now this is how i buy my spices. i have made several of aartis recipes and love them!

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  • on September 22, 2010

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    First - I actually used the recipe from Aarti's blog, except only this recipe included the ginger & garlic. It would really be a good idea to correct & update this one.

    I started out searching for a recipe for chicken makhani (aka butter chicken but I wasn't having much luck. Since I'd seen how well liked Aarti's food was on the Next Food Network Star I decided to give one of her recipes a try.

    Now, it's not butter chicken and I knew that going in. I did manage to find the guajillo chiles - Whole Foods was out of them, but there they were at Wal-Mart. Who knew! I didn't have much of a problem finding the spices - with the exception of the fenugreek seeds the ground versions were available at Wally world. Most others at Whole Foods. I need to hit an Asian market to get the green cardomom pods though, WF only had the black.

    In any event, I made probably closer to 2 lbs of chicken (I had breasts in my freezer, not the thighs and it was relatively simple. Even with some of my spices being pre-ground rather than fresh it was still a very flavorful dish that I plan to make again soon! (Although I may try adding some cream/butter/almond flour to it to get a bit more of the butter chicken flavor

    Served it up over some quinoa and had some roast asparagus on the side. Yum!

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  • on September 20, 2010

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    This chicken is so so good. It tastes just like the chicken from our favorite Indian rest. You go girl. I cant wait for Sundays to watch you and what wonderful dish you will be making for us.

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  • on September 03, 2010

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    I have never made this before and my whole family loved it! Thank you for sharing your wonderful indian cooking with all of us! We love it and we love you! Keep it coming!

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  • on September 01, 2010

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    Delicious, of course.

    Note to two of you... as far as the "proportions???????" it clearly makes extra, and only calls for a bit of the marinade for this recipe. If you go through the work of making it, you can use it for multiple recipes!

    And, to anyone complaining about finding the spices.. I'm not sure where you live, but these are common! Go to an imported food market... I'm not in a big city and I have no problems. geez

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  • on August 27, 2010

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    Gosh--Don't know quite how to rate this......Because I made the recipe from Aarti's website.---And I have to say hands down best Tandoori chicken I've ever had. Only upset that I didn't make five times as much of the spice mixture to keep on hand.....
    It's a great recipe but I don't understand the proportions here???? 4 cups of yogurt (for two chicken breasts???? as opposed to 1 cup for a pound and a half of chicken--- Proportions much different on her site.....2 tablespoons of lime juice as opposed to 2 limes here.....
    I'm giving it five stars because her true recipe is wonderful----that being said there seems to be some inaccuracies going on here........

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  • on August 23, 2010

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    I had no problems finding all the right spices as we have many Indian grocery stores around here. I specifically measured all the ingredients and even bought Indian full fat yogurt. I marinated the chicken overnight and was so looking forward to it.
    The first thing I found strange was that it asked for 4 cups of yogurt. One cup is used to marinate the chicken and another to save as additional sauce. I was left with at least 2 cups of sauce and it did not cook down much. That's ok because we used it on rice but still, the quantities are off.
    The most disappointing thing was that it was bitter and had way too much lime. I am not sure if the limes I used were too large but boy, it was not that good even though I kept adding honey to it.
    I love Indian food and I thought Aarti was very delightful but I think the Food Network kitchens need to test this recipe and tweak it.

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  • on August 22, 2010

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    I have never made Indian food before and I followed the recipe as closely as I could, but since I didn't have any fresh limes on hand I subbed lime juice and felt like it was too limey for my taste. Also, I used two dried Chiles De Arbol (wish it would have specified weather to use dried or fresh and I took out the seeds after I tried one and it was VERY hot. Next time I will definitely leave the seed in the dish asit was lacking heat but since one of my guest can't tolerate any heat it was necessary. I think I'll give it another shot and reduce the lime and up the heat.

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  • on August 20, 2010

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    no one mentioned how difficult it was to find the spices. I actually ordered them from Spicesage.com. Not cheap. Hopefully I will get to use them again. I have my chicken marinating now and I am tasting something bitter in the marinade. I will grill the chicken breasts outdoors and serve with basmati rice and broccoli. ns

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