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Indian Tandoori Chicken

Indian Tandoori Chicken

This was far better and moister than I anticipated! I made a number of changes, though. I lowered the amount of cayenne and added smoked paprika (trying to match another flavor); and didn't use any food coloring. I didn't have the chance to grill, so baked for 1 hour at 300 degrees. My wife, who hates Indian food, loved it. Next time I'll be more prepared and follow the recipe exactly, leaving plenty of time to marinate and create better side dishes.

Date Posted: Sep. 2, 2009

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