Mine looked nothing like the photo. I used 1/2 c brown sugar + 1/4 c white sugar as another reviewer suggested. Mine came out very crumbly and tasted terrible--overly sweet. I threw them out. The recipe doesn't say what a "serving" is. For me, it was 2 cookies (it made 12) that started out slightly smaller than golf ball size. I not only needed milk after eating a cookie, but I needed to brush and floss. Waste of time and ingredients.

Reviewed On: Sep. 29, 2009

We enjoyed this a lot. I made it exactly as called for, right down to the fresh grated ginger. I used boneless skinless chicken thighs; the recipe wasn't clear. I grilled on a charcoal grill; sounds like others used a gas grill (if they didn't use the oven). I kept the marinade on the meat (couldn't see the point of taking it off). Next time I might double the marinade and save the other half for mixing with accompanying rice, which I served as a side. I guess b/c my thighs were boneless, they cooked up after about 25 minutes (40 and they would have been way dry). Full disclosure: we've never had Indian food, much less something cooked in a Tandoori oven, so I can't attest to the flavor's authenticity. Nonetheless, I highly recommend this dish!

Reviewed On: May 9, 2009

This is exactly what I was looking for. I'm so excited. This is just great, and it made my day to have found this and make it. Thanks so much.

Reviewed On: Sep. 13, 2008