Reviewed: May 26, 2007

This recipe is so flavorful! I sauted the chicken until golden, added 2 more tablespoons of water to the spice mixture, and added it to the pan. I then covered the pan and simmered until the chicken was done. Delicious with the Marinated Vegetable recipe and roasted red potatoes.

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Reviewer:

healthnut

Cooking Level: Intermediate

Reviewed: Mar. 18, 2007

My husband and I loved this recipe. It was very easy to make.

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Reviewer:

Nancy

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

Reviewed: Dec. 12, 2006

This was a very good recipe. I thought the combination of spices was perfect. I cooked it on my George Foreman grill and it came out juicy and flavorful. I would recommend this recipe. It is not too spicy and very flavorful!

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Reviewer:

mandica

Cooking Level: Expert

Home Town: West Greenwich, Rhode Island, USA

Living In: Windham, Connecticut, USA

Reviewed: Oct. 15, 2006

I doubled the spices, and rather than use water I used 1 cup of yogurt. Marinated the chicken thighs for an hour, then baked in the oven. Came out awesome! Though like others said, this isn't really Tandoori chicken. Doesn't matter to me, I will be making this again.

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Reviewer:

RALPHIE762

Reviewed: Oct. 4, 2006

The taste was great. I used the amount on 2 chicken breasts and I wish I had more. Next time i will 2x it.

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Reviewer:

brossettelewis

Cooking Level: Expert

Reviewed: Jul. 6, 2006

This was very easy and good, though it was a little spicy for my kids. I suspect it would have been better if I weren't using old spices.

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Reviewer:

sebat

Cooking Level: Intermediate

Reviewed: Jun. 20, 2006

Made this last night for a couple of guests. Two of the guests were from India and said that it was good, tasted relatively authentic, etc. Authentic or not, this recipe tasts AMAZING and I would highly encourage anyone to try it out.

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Reviewer:

James Aguilar

Cooking Level: Beginning

Home Town: Orlando, Florida, USA

Living In: Redmond, Washington, USA

Reviewed: Jun. 1, 2006

I think I combined this with Tandoori Chicken II too. I used boneless chicken thighs and used cinnamon, salt, pepper, curry powder, cayenne pepper, allspice, ginger, paprika, and garlic powder. I didn't grind them into a paste but just threw them all in a bag with the chicken, along with the juice of half a lemon and olive oil. I was not able to grill this due to bad weather (rain) for 3 days in a row so I just pan-fried them. I've never made Tandoori Chicken before so I didn't know what to expect. I got a very cinnamon and curry-tasting chicken. Yum! I had this with rice and homemade kimchi.

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