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Almost Tandoori Chicken Recipe

Almost Tandoori Chicken

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (32)

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Average Rating:

Total Reviews: 32

Showing 11-20 of 32

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  • on August 30, 2010

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    I made this and used chicken tenders because I was short on time and couldn't find boneless thighs. They turned out good.

    I also recommend making extra sauce because it is delicious and you'll want more!

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  • on August 22, 2010

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    I don't recommend using chicken tenders instead of thighs. I only had tenders and they turned out really dry and mushy. I only used curry powder and paprika and found it bitter too.

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  • on August 21, 2010

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    Did not use the cardamom but the recipe was a big hit. The yogurt kept the chicken moist and juicy. A must try for those new to Indian cuisine.

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  • on August 16, 2010

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    Well - this isn't my taste for curry. Husband liked it pretty well but I found it very bitter and somewhat dry and tough. It did seem to cook correctly at 500 for 15 minutes. Lentil/potato salad with it was pretty good. I doubt I will make this again.

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  • on January 11, 2010

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    I've made this recipe several times. It always comes out perfect and even my picky teenagers love it. Thanks, Rachael!

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  • on September 30, 2009

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    I was a bit skeptical like many others on how this would taste, but I did find that it was indeed very moist. I also cooked both breast and thigh meat. Both remained equally moist. I have cooked Indian food before so I also switched out a few spices. I added tandoori powder too. Thank you to everyone who suggested to lengthen the cooking time. That is a must for completely browned chicken. I just had leftovers for lunch and it heats up hotter the second time for sure! All in all, an excellent, easy recipe.

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  • on September 18, 2009

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    Her other recipe Tandoori Chicken with Mashed Chick Peas and Pepper and Onion Salad is almost the same, she justs adds some garlic and ginger

    I looked at both recipes and tried to duplicate. I marinated the chicken all day an then baked per her directions

    very good

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  • on September 18, 2009

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    The marinate blend kept the chicken moist and tender. The mixed of spices was strong but tasteful. I would recommend to leave the chicken an extra 5 mins on the oven to make sure the marinate dries completely, otherwise the taste of the fresh marinate may be too strong. Also, go easy on the cardamom if you are not familiar with the essence. Other than that, it is an excellent recipe, I used chicken breast instead of thighs, and I served it with Pindi chana (white chickpeas, healthy whole grain quinoa (rather than couscous, and whole grain pita bread. This was the perfect meal. SUPER HEALTHY!!!

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  • on September 15, 2009

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    This is what I did:
    I added all the spices I craved: Cardomam, Turmenic, Cumin, Coriander, Madras Curry Powder, Red Pepper Flakes, Ginger, Gram Masala. I marinaded it for a couple hours and I lengthened the cooking time to 20 minutes. Delicious and Moist. Perfect with lemon juice, green onions and tomatoes all over, A side of yogurt, lentil-potao salad, and naan slathered with butter and sprinkled with chopped cilantro. Indian goodness at home!

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  • on September 14, 2009

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    I've never tasted tandoori but I thought this was okay. I was a little nervous about the short cooking time so I left it in an extra five minutes. I cooked both thighs and breasts and I liked the breasts better. On some of the pieces I had to much yogurt mixture so it didn't dry out but on the other pieces it did. I'm not sure what Greek yogurt is so I just got the plain. All in all it wasn't bad. I liked the curry flavor.

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