Reviewed: Jan. 3, 2012

I was testing new cookware, so I used a completely different cooking method, but I wanted a nice spice combination for a chicken to go with a curry potato side. This was PERFECT. I omitted the yoghurt on account of allergies, rubbed the chicken with lemon juice and followed with the spices. Absolutely succulent flavor!

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Reviewer:

Laura V.

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Reviewed: Jun. 19, 2011

We live in a highly Indian populated area with access to some pretty good take out, so this was unimpressive to us... with that said I haven't found a better recipe yet.

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Reviewer:

BOOM642

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Cooking Level: Intermediate

Home Town: Hatboro, Pennsylvania, USA

Living In: Centreville, Virginia, USA

Reviewed: Oct. 22, 2010

This recipe, I agree had too much salt. I made it verbatum using drumsticks and thighs. Next time I would omit the tenderizer, decrease salt by half. I would reserve some of the marinade as a dipping sauce, warmed up of course. We grilled the chicken and it had nice carmelization and charred flavor from the crunchies,

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Reviewer:

alexis

Reviewed: Sep. 11, 2010

This was EASY and my friend from India loved it!

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Reviewer:

TBARVICH

Reviewed: Sep. 30, 2009

Delicious...I had to baked the chicken instead of grilling it becaue it wouldn't stop raining in Atlanta and I just couldn't wait. Didn't use the meat tenderizer. Don't like the stuff and just whisked ingriedents in a bowl. I used Greek yogurt, that's all I had, I also used a Tandoori barbeque masala from the local Indian market. Worked fine. Had most of the spices called for in this recipe in the pack and what wasn't in there I just added. Personally, I would have liked a little more spice, maybe a little chile powder. The skin on the chicken was to die for...Excellent. I served it with Basmati Rice. Can't wait to give it a try on the grill.

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Reviewer:

amber

Reviewed: Jun. 16, 2009

Yummy! I made sure to marinate this a full 24 hours to maximize the flavors. Didn't add the cilantro, family doesn't like that all. I even rubbed the paste made before all the yogurt underneath the skin. Unfortunately, coals were not warm enough and it didn't get as crispy as I wanted. But it was good and I imagine when it is cooked over higher heat like it should, it'll be great!

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Reviewer:

Kim

Reviewed: May 3, 2009

I was sure excited to make this - a recipe right up my alley. The end result was pretty disappointing, though. I think I'd remove the skin from the chicken the next time - the flavour didn't make it past the cooking process. It sure SMELLED good, though...

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Reviewer:

Terry

Reviewed: Aug. 22, 2008

Edible but bland. Too much trouble for not enough flavor.

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Reviewer:

munchkin429

Reviewed: Aug. 12, 2008

Almost identical to a recipe given me by an Indian friend. I omit the meat tenderizer and use chicken thighs or goat meat(which is traditional). Re marinating: 2 tips. Cut a slash into the chicken pieces, then use your hands to smush the marinade into all crevices. Second tip: Put the chicken and marinade into a ziplock bag for at least overnight in the fridge. I have also frozen the chicken at this point, then thawed out at later time.

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Reviewer:

Cook to the max

Cooking Level: Expert

Living In: Vancouver Island, British Columbia, Canada

Reviewed: Feb. 23, 2008

I thought this recipe tasted fabulous. The flavors were fantastic. I did not have any meat tenderizer, but it didn't seem to need it. My only complaint was that the chicken was an unappetizing bright yellow color with blackened grilled stripes. I sprinked it with some paprika and chopped cilantro to try to pretty it up, to not much success. The taste made up for it though.

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