Reviewed: Jun. 19, 2005

Excellent! Spicy, moist and juicy. I had to try this recipe out before I sprang it on guests so I broiled it in the oven - about 20 minutes each side. Yum! Today I will be doing the Father's Day grilling thing and expect it will be as good or better. Thank you. This will be part of my repertoire.

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18 users found this review helpful

Reviewer:

Boo

Reviewed: Jun. 20, 2005

The aroma of this dish cooking makes your mouth water! I used boneless/skinless thighs, as my other half can't stand bone-in anything. I also used fat free yogurt and sea salt rather than kosher. For melt-in-your-mouth chicken, make sure you marinate it overnight. I cooked it to perfection on a broiler pan for 40 minutes in a 350 degree oven - outstanding!

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71 users found this review helpful

Reviewer:

Christine

Cooking Level: Intermediate

Home Town: Terrace, British Columbia, Canada

Living In: Smithers, British Columbia, Canada

Reviewed: Jul. 11, 2005

This is a great standard tandoori recipe.

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3 users found this review helpful

Reviewer:

BARBBBB

Reviewed: Jul. 13, 2005

This was very good. My husband and I really liked it and my son even ate it. I will definetly make it again.

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3 users found this review helpful

Reviewer:

JBSAILOR

Reviewed: Jul. 13, 2005

This is wonderful!! This is the first time that I have tried tandoori and I will definitely make it again! I used boneless / skinless chicken thighs and cooked it on a grill. Served it with some basmati rice and will probably have the leftovers in a sandwich. Thanks!

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5 users found this review helpful

Reviewer:

LILYP

Reviewed: Jul. 25, 2005

We have made this chicken twice in the last week. Each time we have made 1/2 of the recipe. The first time it did not turn out very well (dry, not too tasty), but I blame us: learning to use indirect heat on the gas grill, only using a sprinkle of salt in the marinate, and using natural thighs. The second time the chicken was EXCELLENT, but this time I added 1/2 tsp. salt to the marinate, marinated them for 2 days in a covered glass dish, grilled them on indirect heat (410 degrees) for 35 minutes without lifting the lid, and they were done, juicy, tasty, and TO DIE FOR. Don’t know if it made a difference, but these thighs were 9- percent injected with broth. Will make this many more times while the weather is SO hot. Don’t give up if they are not great the first try!!!

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50 users found this review helpful