Reviewed: Aug. 22, 2008

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

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munchkin429


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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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Maxine

	Cooking Level: Expert Living In: Vancouver Island, British Columbia, Canada
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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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liscooks

	Cooking Level: Intermediate Home Town: West Bloomfield, Michigan, USA Living In: Beverly Hills, Michigan, USA
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Reviewed: Aug. 29, 2007

Everyone loved it! Marinated overnight and all day the next day. The only change I would make is not put all the stuff in a blender. A lot of the spices stuck to the inside of the blender.

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Jennifer

	Cooking Level: Intermediate Home Town: Oklahoma City, Oklahoma, USA Living In: Granbury, Texas, USA
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Reviewed: Jun. 28, 2007

I really liked this recipe. Best on the BBQ grill.

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Sally


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Reviewed: Feb. 26, 2007

Maybe i should have brushed off some of the marinade but it tasted too much like cumin. I was expecting to taste some of the other spices in the marinade, but alls I could taste was cumin. The chicken was moist, but not what I was expecting. I will not make this again.

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JENWEE99

	Cooking Level: Intermediate Home Town: Thornton, Colorado, USA Living In: San Angelo, Texas, USA
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Reviewed: Jun. 3, 2006

The chicken turned out very tender and had an ok flavor, but the cumin was a little overwhelming.

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sandy


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Reviewed: Oct. 2, 2005

Awesome- we cooked it on our charcoal grill after it had marinated about 24 hrs....very tasty and juicy.

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BN61079

	Cooking Level: Expert Home Town: Mendon, Massachusetts, USA Living In: Milford, Massachusetts, USA
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Reviewed: Aug. 22, 2005

Excellent! Big hit with everyone, even the pickiest guests and children loved it. Mellow flavors, not overpowering. Very moist and tender. I put marinade together day before, and added chicken evening before cooking. Doubled the amount of chicken but had plenty of marinade. Will definitely make again!

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carenn


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Reviewed: Jul. 5, 2005

frienda and familey was won over. Great with Grilled vegies.

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GRANNY611


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Reviewed: Jan. 25, 2004

Absolutely delicious! We didn't use the meat tenderizer and won't in the future. We cut the salt down to 1 tsp. We also used 1/2 tsp cayenne pepper instead of black pepper. Put it in a gallon sized ziplock bag with 5 lb. of organic drumsticks and squeezed the air out, marinated for 6 hours, then grilled it over a charcoal fire. A really nice recipe!

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DAVISB


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Reviewed: Jan. 25, 2004

Great recipe - Great dish! Five stars for certain! I cut up chicken thighs, and marinated overnight in the refrigerator until dinner time the next day. I threaded the chicken onto skewers with some onion chucks, and grilled them. We LOVED the glorious Indian flavors that came through! Thanks much for the recipe, Karen...

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XMASRED

	Cooking Level: Intermediate Living In: Port Angeles, Washington, USA
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Reviewed: Jan. 25, 2004

I reduced the salt down to 3/4 tablespoon and used bone-in thighs. It had a delicious flavor, probably the closest to tandoori possible in a home kitchen! It was cold and rainy outside, so I just baked it at 350 deg. for 1 hr. Chicken was juicy. My husband loved it!! (I just noticed that the narrative doesn't mention adding the black pepper or garlic and I, therefore, left them out. Flavor was great nevertheless!!

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KIMAR


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Reviewed: Jan. 25, 2004

Excellent! I used boneless skinless breasts for this. The chicken was tender and flavorful. I do have one complaint...too much salt. I would cut the salt by at least half, if not more. It didn't make the chicken too salty, it just made the salt flavor overwhelm the other spices.

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flowersandcandy4me

	Cooking Level: Expert Home Town: Blythewood, South Carolina, USA Living In: Apex, North Carolina, USA
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Reviewed: Jan. 25, 2004

We were delighted to find a tandoori-like recipe so we could enjoy it at home. It is wonderful. Just make it up the night before to allow enough marinade time for the flavor to develop.

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JAMESWC


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Reviewed: Jan. 25, 2004

I made this for my family, and it was a hit. We eat alot of chicken, and get tired of the same old things. Be sure to marinade as long as you can. I used bone in breasts, tonight i'll trya it again with skinless boneless breasts...delicious.

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JOANNAMULHALL

	Cooking Level: Intermediate Home Town: Ponte Vedra Beach, Florida, USA
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Reviewed: Jan. 25, 2004

It was a bit salty. I removed the chicken from the bones and served it in pita bread with lettuce,tomato and caesar dressing. My husband thought it was great.

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DEBMCE4


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