Recipe by Martha
"This recipe was from my sister, Paula, who lived in northern England with her English husband. Indian food and 'takeaways' are very popular there. I serve this dish with rice and a spinach salad with tomato wedges, hard boiled eggs, cucumber slices, feta cheese and black olives. Doubling the marinade will provide plenty of sauce to go over the rice."
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1 (2 to 3 pound)
chicken, skinned and quartered
distilled white vinegar
I combined the two Tandoori recipes (I and II) to make a wonderful combination. I substituted the spices from II for the allspice in this one.
First time I did include the vege oil and the vinegar and forgot it the second time. I prefer it without, but that's just me :)
I am not very good with rice - it kept turning up dry, but if I can figure out how to keep it moist, then I am sure I'l like this dish even more. Meanwhile it might be good to try it buttered noodles or something.
In any case, this is a definite keeper. I love it, and will make again.
I found the proportion of the Allspice WAY TOO OVERPOWERING for the dish. Luckily, I sampled the sauce before I marinated the chicken in it, so I took some liberties and added a bit more yogurt, one teaspoon of sugar, and a handful (1/2 c maybe??) of shredded coconut to the mix, and that toned down the bitterness of it. Even still, my family found the dish too spicy and didn't eat much of it. I did not read the reviews ahead of time, like I usually do. I definitely think a different combination of spices would have worked better.
I didn't have allspice, but I found some Garam Masala in my pantry that I bought at an Indian store some time ago. I also grilled the chicken instead of baking. DELICIOUS!!! Marinate, then forget about it and the next day you have an amazing dinner!
I followed the advise of a previous review and combined some of both Chicken Tandoori 1 with 2 and
took the breasts to a cook out. We loved it. I would not use quite as much lemon juice the next time I make this, but it is definately a keeper.
This was pretty good. I used garam marsala instead of five spice, and chicken wings coz I had no chicken breasts. I slit the wings to get some of the marinate into the meat. I grilled the chicken in the oven for about 45 mins. Good with jasmine rice, but I suggest you make some other side dish coz this is too dry to eat alone with rice. Left overs can be used to make sandwiches or pita bread fillings.
Excellent and easy. Just takes a bit of forthought.
I either failed miserably or like a different region of Indian cooking...
I used a Tandoori spice blend I bought at the grocery store, combined with the lemon juice and yogurt idea of this recipe. I didn't really measure but used about 1-2 cups greek yogurt with probably 2-3 tablespoons of lemon juice. I used 5-6 tsp of the spice blend, mixed it all together and marinated my chicken thighs for around 2 hours then baked. Personally, I don't think you can get anywhere near a real Tandoori flavor with just ground Allspice.
* Percent Daily Values are based on a 2,000 calorie diet.
Tandoori Chicken I
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 258
The hard work's over, now celebrate the leftovers.
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