Chicken Tandoori

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A fabulous dish, very easy to make. I used regular paprika & chicken breasts not thighs, but it was really good. Everyone loved it...I will definitely be making this again. Next time I will garnish with a few edible flowers on the plate to dress the dish up. Maybe even try grilling, because it was hard to get the chicken to char, without the risk of over cooking chicken. Worth trying, taste is fabulous!!

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This dish turned out fantastic, it had amazing flavor. We ended up grilling the chicken instead of broil. It tasted great and was less clean-up. I am going to try it again with chicken breasts.

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Surprisingly good! My husband usually balks at food that isn't "steak & potatoes" and even he liked it! Served it with grilled Naan bread, also a table pleaser. A few subs...I didn't have fresh ginger and used ground, also used a shallot for the red onion. Came out great, but will try with the proper ingredients next time.

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My family loved this recipe. The sauce really makes it all work. It's very easy to put together and cooks so quick. I did have to substitute the paprika with smoked paprika and it came out yummy. I make it this way all the time now. I also add a bit of the smoked paprika to the yogurt sauce. Will definitely make this many times.

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Broilers have a pre-set temperature--just press the "broil" button on your panel and your oven will do the rest. It will take about 15-20 minutes to reach the correct temperature. However, if you have an oven thermometer in there, be sure to take it out when you broil.

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No temp to broil the chicken. Any suggestions?

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I used breasts instead of thighs, just don't care for thighs. I cooked on high under the broiler but on the second shelf. I wanted a little char on each side. I thought it was really good, I will try to add some cayenne next time. Something a little different from the norm. Is very quick and easy.

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Can you please let me know at what temperature should we preheat the broiler ?

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The marinating sauce has delicious flavor. I added 1/2 teaspoon cayenne pepper to it and 1/8 teaspoon to the yogurt sauce. Allow at least a couple hours for flavors to seep into the slits. I broiled the thighs on the third rack from the top and cooking time was a little longer, about 7-8 minutes aside. Do allow the charring to occur before flipping and serving. The yogurt sauce is a nice finish. I served it with Basmati Rice and peas. A side cucumber salad worked well.