This was awesome. I used cubes of chicken breast and the marinade worked out great. I will say though, Tandoori is supposed to have a BBQ taste, so I cooked it on some charcoal and it was better than any I've ever had at a restaurant. Well... because they probably can't BBQ as well as I can at my house, but that's that. It was awesome.

Great recipe! Authentic flavor and very easy to make.

I followed everything exactly as written except that I only used 1.5lbs of chicken. I think I did the food coloring part wrong though because my chicken came out a pink color... not sure if that was right. The chicken definitely tasted really good and it wasn't hard to make.

Absolutely fantastic. I made this recipe as written marinating it 24 hours. We grilled the chicken and served with rice. My roommates who don't venture too far into the foodie world both thought the meat turned out so flavorful. I cut back quite a bit on the heat for them and it was still what I would expect in a restaurant. Thanks for sharing.

I thought this was pretty good! I used 3 boneless, skinless chicken breasts (close to 2 lbs), used onion powder instead of onion (due to allergy) and skipped the cilantro (accidently). I marinaded for about 18 hours in the fridge, then threw the whole thing, marinade and all, into a 350 oven for about 45 minutes (uncovered). The chicken came out juicy and bursting with flavor. Next time I try this (and there will most definitely be a next time) I'm going to cube the chicken and maybe cook it on the grill, kabob style. I agree with the others that said the grill might add a smoky flavor that would work great with this dish, but it was just too hot to grill today. I can't guarantee the taste is authentic (the onion allergy prevents me from eating this when I'm out), but I can say it's pretty darn good! Thanks!

This tastes very good, but do your body and brain a favor and don't add artificial dyes to your food.

Great recipe.

Great recipe! Very easy to make. I followed the recipe as written, but omitted the food coloring since the thought of dyed meat sort of weirded me out. Anyway, I served it with saffron rice and everyone loved it, even my 3-year-old.

This recipe is fantastic. Use a charcoal grill for the most authentic flavor. Alternatively you can bake in the oven for a not so authentic, but very easy and satisfying meal when served with rice and veggies.

We loved it. I didn't use the food coloring and I forgot to put on the cilantro garnish, but it was excellent.

This recipe was absolutely amazing! So much flavor and the chicken was so unbelievably moist! Thanks for sharing this!!!!

I cut the cayenne in half because I was concerned that it would be too spicy, but I should have left it in! I used boneless, skinless chicken breasts and put on kabobs, then served them over basmati rice with a little saffron, and Raita and Naan on the side. An additional sauce (such as the cilantro sauce I've had at some Indian restaurants) would have been a nice addition.

This chicken was hot pink. My geusts really enjoyed it, I was hoping for something more spectacular, I think. I'll try it again without the color and with a few more spices.

so good !

Honestly I did a lot to deviate from the recipe because I was short on time and thought they would turn out horrible for sure, but they turned out FANTASTIC so I can only imagine what sticking to the recipe would taste like. I didn't have food coloring so I used paprika mixed with tomato paste for red and tumeric for yellow. I didn't have time to marinade them for a day so they sat for about 2 hours (still PLENTY flavorful) I was making a loooooooot of chicken