Indian Barbeque Chicken Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Apr. 10, 2003
I reduced the salt down to 3/4 tablespoon and used bone-in thighs. It had a delicious flavor, probably the closest to tandoori possible in a home kitchen! It was cold and rainy outside, so I just baked it at 350 deg. for 1 hr. Chicken was juicy. My husband loved it!! (I just noticed that the narrative doesn't mention adding the black pepper or garlic and I, therefore, left them out. Flavor was great nevertheless!!
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Reviewed: Mar. 29, 2003
Excellent! I used boneless skinless breasts for this. The chicken was tender and flavorful. I do have one complaint...too much salt. I would cut the salt by at least half, if not more. It didn't make the chicken too salty, it just made the salt flavor overwhelm the other spices.
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Cooking Level: Expert

Home Town: Blythewood, South Carolina, USA
Living In: Apex, North Carolina, USA

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Reviewed: Aug. 5, 2002
I made this for my family, and it was a hit. We eat alot of chicken, and get tired of the same old things. Be sure to marinade as long as you can. I used bone in breasts, tonight i'll trya it again with skinless boneless breasts...delicious.
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Cooking Level: Intermediate

Home Town: Ponte Vedra Beach, Florida, USA

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Reviewed: Jul. 7, 2002
It was a bit salty. I removed the chicken from the bones and served it in pita bread with lettuce,tomato and caesar dressing. My husband thought it was great.
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Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA
Living In: Tacoma, Washington, USA

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Reviewed: Mar. 18, 2001
Good but not a family favorite.
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Reviewed: Nov. 19, 2000
We were delighted to find a tandoori-like recipe so we could enjoy it at home. It is wonderful. Just make it up the night before to allow enough marinade time for the flavor to develop.
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Displaying results 21-26 (of 26) reviews

 
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