Almost Tandoori Chicken

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Thank you for the insight on a good way to do no-fuss and easy tandoori. I do Love the true tandoori, but will never go to the trouble to do it for real. I have been using my own arabic curry, vinegar and cumin in all kinds of variations to do my own spin, but really do appreciate your well defined foundational recipe for the "almost" tandoori. peace

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For the sauce I would suggest for every 1/2 cup of yogurt you add 1 measure of curry powder and 1/2 that of smoked paprika.

I would then say make 1 1/2 cups (1/2 cup more than the recipe calls for of sauce and pull out the 1/2 cup, set it aside in the fridge. Follow the recipe for the chicken.

Then you either serve it as she suggests with extra sauce for the ensemble or serve the chicken over the lentil salad (minus the odd spinach sauce and pour extra yogurt sauce on that and serve the naan on the side. The chicken definitely gets spicier as you eat (as many good curries do.

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I'm not sure what it was, maybe the cardamom(which by the way was VERY EXPENSIVE to buy! but this dish was horrid! We couldn't even eat it. It tasted like cooked pencil lead! Sorry Rach but this recipe was a bust!

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I used the boneless skinless thighs (will take the time to trip excess fat next time. I didn't measure, but used a bunch of curry powder, tasted and then added until I liked the flavor. Couldn't find naan bread at our store, so used pitas and it turned out great. I'm sure any kind of flatbread would work. Next time I will try chicken breasts and make little curry nuggets. I am so looking forward to sharing this recipe with a bunch of my friends and family! Even my two year olds liked it.

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I loved the idea of this recipe since I love Indian food, and I don't think of it as something quick to prepare, so I was excited to see if I could make something good in 30 minutes (although Rachael's 30 minutes is usually an hour for me:. The cooking technique (hot hot oven and yogurt marinade did produce very moist chicken (I used dark meat and breast meat, and both were equally moist, but it wasn't half as flavorful as I was expecting for Indian food. I'll try the same technique again, but I'll double the spices (I did use the same mix the Rachael recommended, and I'll add some heat - like crushed, dried hot peppers.

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This was good...I went to the store to do the mixture of herbs, but the cardamon was way too expensive so I opted for the curry and paprika, like the other reviewers. I think next time I will drain the yogort and add 2t of the lime juice...This was good, but needed a little something. I used 2T of the curry, but next time will up that along with the lime juice. Very easy and quick (as long as you don't have to bone the thighs I should have put foil underneath the rack...I am still cleaning up everything.

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I decided to go out on a limb and try this. The recipe is really simple, and rather than mixing all those spices, I used curry and paprika. I agree with Rachael and keep to the dark meat, I would be afraid that the white meat would be to dry after cooking. I marinated it in the sauce prior to cooking for about three hours, and turned out excellent. I was afraid at first thatthey were burning when some smoke came out of the oven, but my fears went away as soon as I took the first bite. I served it with some store bought naan bread and made curried basamati rice with minced garlic and onions. ABSOLUTLY FANTASTIC!!!

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My husband and I moved from Chicago to the woods of Northern Michigan. We so miss the delicious indian cuisine which was so available in Chicago. We saw this recipe and thought we would give it a try. Excellent! It is fast, easy and delicious. We served it with basmati rice and fresh veggies from the garden. My husband calls it "a keeper"! Nice work.

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I just made this tonight for dinner with cous cous and it was really good and my husband loved it. I used Rachel's suggestion and just used curry (since I had it in my pantry and paprika. I also added some red pepper flakes to kick up the heat a little more & I used chicken breasts instead of dark meat chicken. I marinated this for a couple of hours in the refridgerator before baking (530 degrees for 15 minutes. The yogurt sauce kept the chicken moist and it was just an awesome flavor and the recipee was super easy.

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I made these last night, but I took Rachel's advice on the even easier version (instead of mixing all of those spices, I only used Smoked Paprika and Curry Powder. I used boneless chicken breasts instead of thighs, but cut each chicken breast into 4 pieces, then I marianted the pieces in the yogurt sauce for about 2-3 hours untill I was ready to bake them. I only served them with rice, but the chicken was amazing moist and extremly flavorful. Lisa, Chicago, IL 8/30/09.