Reviewed: May 21, 2012

This was very good. I followed the exact recipe. I only gave it four stars as it is not truly Tandoori chicken unless you cook it in a Tandoor over. This is as close as you get to the real thing without investing hundreds of dollars on a special cooker. We had several people over for an Indian dinner and this was everyone's favorite dish.

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tinanarula

Reviewed: May 19, 2012

Wow did this turn out great. Made it exactly as written.

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Pedro

Reviewed: Apr. 25, 2012

Beautiful recipe! I grilled it, like the recipe says, and it came out perfect! To 'Ani', that is the most ignorant review I've ever read. There is nothing remotely hard to follow in this recipe. Even worse, the author gave you the alternate cooking method and YET you chose to do it your own way instead. Therefore, the only person to blame for your dissatisfaction, is yourself.

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Yvonne Rodriguez

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Sherwood, Arkansas, USA

Reviewed: Mar. 3, 2012

Very tasty.

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Craig Smith

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Home Town: Saskatoon, Saskatchewan, Canada

Reviewed: Mar. 1, 2012

I made this with 2 teaspoons of annatto/achiote seeds instead of the food coloring, and a few substitutions of necessity. It turned out great!

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bricket

Reviewed: Feb. 9, 2012

Tasted pretty good, but next time I'd definitely skip the food coloring. What a mess! Unless you want to be wiping up playdoh fluorescent pink colored yogurt from everything in your kitchen, leave out the food coloring!! I marinated about 24 hours and grilled on a George Forman. It tasted good and was pretty mild.

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Becky G

Reviewed: Jan. 9, 2012

This was great. I used the garam masala recipe & made my own. I could only find a huge pkg. @ my local grocery store. Definitely let it marinade for 24+ hours. My family thought it was great & my brother called it gourmet. I didn't use the food coloring. Wish I could've grilled it but it was cold (35) & windy. But it browned up nicely in the oven. Wasn't sure about cayenne pepper but wish I would've used it. I think it could use the extra kick. Otherwise really good. Thanks.

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kat13

Cooking Level: Expert

Home Town: Greenville, Michigan, USA

Living In: Grand Rapids, Michigan, USA

Reviewed: Jan. 6, 2012

Having gotten tired of standard grilled chicken and having yogurt in my frig (for once in my life) I tried this dish and it has become one of our favorites. The flavor is fantastic. Slice it up and serve on a mediterranean buffet table and you have a wonderful party dish.

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GrandPaige

Reviewed: Jan. 4, 2012

5 Stars! I don't have a grill, so I cooked chicken pieces in the oven at 350 degrees for 45 minutes, after marinating them for 24 hours. Tastes just like from an Indian restaurant...except no Tandoor/roasted flavor. So next time I'm going to cook on a grill. I miss the smoky grilled facet of the dish. I also used the garam masala recipe on Allrecipes, which tastes authentic to this non-Indian. A plus.

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MelissaS

Reviewed: Dec. 9, 2011

I made this recipe as written and used boneless skinless chicken thighs. The result was awesome, I will make this again. It went well with the 'Indian-Style Rice with Cashews, Raisins and Turmeric' recipe from this site.

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