The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed: Nov. 15, 2009
Though I made this, I did not eat it as I am Vegan. I made it for my husband to accompany a "side" dish. When asked what he'd rate it, he said a 4 because of the spiciness and he's not huge on very spicy food.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Sep. 15, 2009
Very nice change from the usual chicken fare! Squirt with lemon or lime before grilling,yummy! Double the spices for more of a kick. Thank you for this recipe!
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Cooking Level: Expert

Home Town: Altus, Oklahoma, USA
Living In: Oklahoma City, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Jul. 13, 2009
This was very good!!!! It was not bland at all but I think that depends on the curry you use. I used a hot curry. We loved it and I will make it again.
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Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed: Mar. 23, 2009
This was very good. I didn't add salt at all and doubled the spices because I found it wasn't enough to cover the chicken. I did not double the amount of water and the paste consistency came out great. Thanks for sharing!
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Cooking Level: Intermediate

Living In: Concord, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Mar. 20, 2009
yummmmmm!!! I added yogurt to the mix and marinaded them for 4 hours. I used boneless thights and cooked them at 425 for 20 minutes and they were juicy, tasty and savory!!! I served it with rice and mint peas. I will make this again and again!!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed: Feb. 26, 2009
This was a great version of my favorite Indian meat dish, was just a bit too spicy for my kids though. Our local Indian restaurant's tandoori chicken has more of a smokey flavor than spicy.
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Cooking Level: Expert

Home Town: Muscatine, Iowa, USA
Living In: Moline, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Feb. 11, 2009
Quadrupled the spice rub (except the red pepper flakes) for 2 lb. boneless chicken breasts, cut into large chunks. Was quite spicy anyway, but depends on type of curry powder you use. Broiled in oven for about 5-6 minutes on each side, checking frequently until juices in chicken run clear. Served with mango chutney. Was a HUGE success! Delicious flavor; very juicy and tender!
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Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Los Angeles, California, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.1 star rating.
Reviewed: Jan. 26, 2009
This so did not taste like traditional tandoori chicken.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Jan. 1, 2009
Great recipe. I made it as the recipe stated and it turned out great. The marinade actually sticks to the cheicken! My whole family liked this one...even my very picky 10 and 12 year old!
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Cooking Level: Intermediate

Home Town: Sandy Lake, Pennsylvania, USA
Living In: Magnolia, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.1 star rating.
Reviewed: Nov. 22, 2008
This may have turned out better if I had baked it or cooked it on a real grill. I used the Foreman grill and it got a bit dried out. It still had the indian flavors that we were going for. So all in all not too bad!
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Cooking Level: Intermediate

Home Town: Seattle, Washington, USA
Living In: Jennings, Louisiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed: Nov. 1, 2008
I was heavy handed on the spices and thought it was great. I served it with curried peas (also on this site) and naan on the side. Very good meal.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed: Nov. 1, 2008
We loved this. I doubled the rub, cooked it on my George Forman and it was juicy and flavorful. I served it with Pine Nut couscous.
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Cooking Level: Beginning

Home Town: Fowlerville, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Sep. 1, 2008
Absolutely yummy! I did change one thing on the recipe, instead of using chicken breasts, I used chicken tenderloin strips. I also cooked it on an electric indoor grill. It was quite tasty and my family loved it too.
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Cooking Level: Expert

Living In: Indianapolis, Indiana, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.1 star rating.
Reviewed: Jul. 25, 2008
meat is jus too dry when cooked! better used drumstic part for tandoori chiks!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed: Feb. 29, 2008
I love this! It is very flavorful. It is nice to find a yogurt free tandoori recipe so that my son with food allergies can have some. Yummy!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Feb. 17, 2008
This was really good and easy to make. I did leave it marinade all day. The kids (who claim they don't like curry) LOVED it. This is a keeper! Thanks
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The reviewer gave this recipe 3 stars. This recipe averages a 4.1 star rating.
Reviewed: Oct. 26, 2007
This was ok. The chicken was very bland. I doubled the spices, except for red pepper. My husband said it was good, but needs more spice. My kids said they did not care for it. I have to agree with the kids, will not make again.
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Cooking Level: Intermediate

Home Town: Snellville, Georgia, USA
Living In: Saint Charles, Illinois, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.1 star rating.
Reviewed: Oct. 3, 2007
As written, this recipe isn't that great. Instead of water, I mixed the spices with oil ad lemon juice and marinated chicken breasts in the mixture for the afternoon. To cook them I seared them in a frying pan then finished them offf in the oven with the rest of the marinade poured over top. In the end ths was much tastier than I expected.
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.1 star rating.
Reviewed: Jul. 29, 2007
I made this last night for my fiance and a friend. It was ok, kinda dry though. I made it as the directions said.
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Cooking Level: Beginning

Home Town: High Wycombe, Buckinghamshire, England, U.K.
Living In: Estero, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Jun. 23, 2007
We would give this 10 stars if we could. I doubled the maranade, and ended up only doing 2 chicken breasts. I'd still just double it for 4 breasts. Instead of water I used plain yogurt. The chicken sat in the fridge for maybe an hour before going on the grill. I served it with coconut rice, hummus, yogurt sauce, cucumbers, grilled peppers, and feta cheese. We are doing this again for dinner, although this time I am making peppys pita bread (on this site) and make some nice sandwiches with this chicken. Thanks for the recipe.
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Cooking Level: Expert

Living In: Eugene, Oregon, USA

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