Reviewed: Nov. 8, 2009

only thing that would make this better is some sort of sauce. It was delicious!

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Tric

Cooking Level: Expert

Home Town: Wallkill, New York, USA

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Reviewed: Nov. 6, 2009

This was fantastic! My husband raved about it, as well as my picky 9 year old and the friend she had over for dinner. Even our 1 year old loved it. I do wish it had a sauce, but that's just me. I served it with Naan and curried cauliflower, it was a fantastic Indian meal.

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cookinmama

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Sep. 21, 2009

This was so good! I didn't top with the cilantro at the end because it didn't seem necessary. Next time I may add it into the marinade for even more flavor. I let these sit for about 20 hours before grilling.

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Briget

Cooking Level: Intermediate

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Reviewed: Sep. 1, 2009

I marinated this for about 20 hours. The color is beautiful if you use the food coloring. I was rather disappointed with the flavor though! I thought with all the spices and letting it sit for so long it would have a lot more flavor. I served this with cholay and Basmati rice. I doubt I'll make it again.

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Raye of Sunshine

Cooking Level: Intermediate

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Reviewed: Aug. 5, 2009

We thought this was great! I skewered them and cooked them on the grill. Next time I may try adding pineapple for a little extra citrus...

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Peggy

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jul. 23, 2009

We did not like this at all. I followed the directions and even marinated it overnight. The chicken was very dry and had a strange flavor. Seemed like the wrong balance of spices. We typically like Indian food but we won't try this one again.

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Autumn

Cooking Level: Intermediate

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Reviewed: Jul. 22, 2009

the search for a home tandoori marinade goes on: this was not "It"...authentic it might be, but i want it to taste like the tandoori chicken we used to get at our Balti takeaway place in England...the flavour of this marinade was far too mellow, altho the chicken was nice and moist...so the search continues

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Cyd_Delve

Cooking Level: Intermediate

Home Town: Greenville, South Carolina, USA

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Reviewed: Jul. 22, 2009

An absolutely authentic version of Indian Tandoori chicken. What I do is serve with grilled veggies (onions, peppers, and mushrooms with some grill seasoning is to die for). And, some rice - my husband`s favorite is saffron rice. Or, some Indian bread (naan or paratha). If you want to get really gourmet you could let the yougurt drain in some cheese cloth or a clean dish rag/towel. This makes for a very creamy yogurt - and is what home cooks in India use. PS: I prefer to finish with a mango lassi - super simple to make! ---- edit---- I also wanted to say you can find natural food coloring at the Indian grocers. Or, use some paprika.

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KUPPUSAMY

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Reviewed: Jul. 18, 2009

Delicious- only marinated 6 hours- can imagine it must be divine marinated longer. Was going to use leftovers to make Indian Butter Chicken- but ended up using the few leftovers I did have to make a spectacular and full of flavor chicken salad for lunch the next day.

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divinec

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Reviewed: Jul. 9, 2009

Everyone loved the flavor. I did make 2 substitutions. Dairy allergy requires soy yogurt, which seemed to work fine (I just used one plain 8 oz serving) and I added 1/2 t turmeric and 1/4 t. paprika instead of the yellow and red food coloring. (Also allergy problems)Next time I might try saffron for a deeper yellow color.

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Millerchef

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Reviewed: Jul. 4, 2009

I made this for a chicken cook off challenge today and it was a major hit. My friends and family had never had Indian food before and really loved this dish. The food coloring really added to the presentation, and reminded me of the tandoori dish I had at an Indian restaurant we go to all the time.

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lkiesha74

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Reviewed: Apr. 29, 2009

OK flavor. Strange color. Thought it would be more orange, but turned out more pink. Not sure the food color is really necessary.

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Lori

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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Reviewed: Apr. 20, 2009

Super easy and tastes just like Tandoori from the restuarants! My hubby loves it so much he requested we have it again next week! Didnt change a thing with this recipie and I wouldnt still! it's Perfect!

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Eva

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Reviewed: Apr. 7, 2009

This recipe was okay - we've made it 4 times now - it keeps getting better but it still doesn't have the taste we've come to know as tandoori chicken (like it's served at our favorite Indian restaurant). This is why I am giving it a 3 star rating. We cooked ours in a clay pot (we can't have a grill in our apt) following AMHEINTZ review, but although it was very moist the problem is the overall texture - wet, like BBQ chicken. We like the dry, and slightly leathery texture that only comes from grilled meat. This is a good recipe, but the taste wasn't as flavorful as expected - so my 3 stars stay.

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gnomette

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Mar. 31, 2009

It was amazing!!! I will make this again. :)

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Jessica

Cooking Level: Intermediate

Home Town: Laredo, Texas, USA

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Reviewed: Mar. 19, 2009

Had to quadruple the spices with just a bit more than 2 x the water to coat about 1 1/2 lb. of chicken pieces. Broiled in the oven for approx 5-6 minutes per side. The flavors and spice were scrumptious!

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Jessie

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Los Angeles, California, USA

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Reviewed: Mar. 10, 2009

Everyone loved it! I used really large chicken breasts, and next time I would make sure and butterfly them so they would be thinner. I only marinated them for 8 hours, and it was still great. Next time, I would try to marinate overnight for more flavor. Great recipe!

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stellarbeing

Cooking Level: Intermediate

Home Town: Lawson, Missouri, USA

Living In: Polo, Missouri, USA

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Reviewed: Mar. 4, 2009

In Kenya,we have ground tandoori masala available in the shops which I used to marinate the chicken as opposed to garam masala.It was just divine!

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Malaika

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Reviewed: Feb. 28, 2009

Yummy. I used food colouring but don't think it did any good. The chicken was a funny colour. I think I'll leave it out next time because it doesn't affect the flavour anyway. But the chicken was delicious. I marinated it for about 20 hours. I cooked it on the George Foreman grill and it was really quick. I don't like cilantro so I used dry parsley because that's what I had on hand. I'm going to try this recipe with drumsticks next time.

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