Recipe by Simmi Gupta
"This is an authentic recipe for Tandoori chicken. Serve with long grain Basmati rice, cucumber salad, grilled veggies, roasted corn on the cob and finish off the meal with Kulfi (Indian ice cream)."
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chicken, cut into pieces
1 1/4 cups
onion, finely chopped
grated fresh ginger root
yellow food coloring
red food coloring
finely chopped cilantro
lemon, cut into wedges
This was my first time venturing into the world of Indian cooking.
What an easy, wonderful, tasty meal. I followed the recipe and some of the reviewers suggestions. I used non-fat yogurt and the food coloring. I did add the cilantro to the marinade, in addition to putting it on after.
I marinated it for the 24 hours and it was PERFECT. Spicy and flavorful. I will be making this MANY times and hope to share it with all my friends.
Updated: I make this about twice a month. I make 16 chicken thighs and freeze them for when I want some of this tasty meat. I also bake this at 400 degrees for about 30 minutes.
This version is perfectly edible but pales, in MY opinion, when compared to Tandoori chicken generally available. I suspect that this may be the result of cooking at too low a temperature. A Tandoor is an Indian clay oven, where the temperatures regularly reach levels far hotter than the standard kitchen oven. I tried this recipe as specified and was disappointed, and I have given 3 stars as a result. I then cooked it at a much higher temperature, which resulted in a better consistency but dried it out too much. I finally slightly increased all the quantities of spices and yoghurt and cooked that on the highest heat I could, and found THAT would have rated 4.5 stars. So the spice combination is good, the principle is good, the cooking is not. I strongly reiterate that this is MY opinion. I also have a vague problem with using food colouring. By using Turmeric, you can get a good yellow colour without needing the artificiality of colouring, and tomato purée (or harissa if you like heat) can add a reddish tinge.
This was the best, most flavorful chicken tandoori I have ever made.
I used skinless breasts on the bone, marinated them for 24 hours, and broiled them for 10-12 minutes on each side.
My husband is from Pakistan and he loved this recipe! It was VERY easy and delicious! As a matter of fact, it was the best Tandoori chicken I've had anywhere. I used boneless, skinless chicken breasts and they were very moist and tasty. For dessert, try Simmi's Kulfi recipe.
Excellent and easy. I let the chicken breasts marinate for a day to give full flavor. I also left out the food colorings, and my guests laughed when we initially looked at the chicken..it was the craziest shade of pink/coral that I've ever seen. But it still looks like the chicken I'd get at my local Indian restaurant. Everyone loved it. I paired it with basmati rice, coconut-curry sauce, steamed vegetables, and naan. It really tasted authentic!
Thank you very much for this recipe! I marinaded it for 24 hours, scraped off all the marinade , and then cooked in my Romertopf clay pot for about 45 minutes at 480deg. The chicken came out perfect. I almost didn't add the food coloring, but I'm glad I did because the finished product looked exactly like what it looks like in restaurants. My husband declared it a success. I'll be making this again and again.
I woul prefer not to give this dish any star value because I was unable to follow the recipe as stated. As I made it I didn't like it, but I will try it again. Here's what went wrong: 1- Absolutely use the food colouring...unless you want to eat pink chicken. 2- Do use a grill. It was waaaay too cold to go outside and grill, so I did cooked the chicken with marinade in a pan (like a stir-fry). I am positive the grilled flavour is far superior. 3-I could not find garam masala. I'm sure I have seen it before, but just when i needed it I couldn't find it. So instead I used a tandoori paste along with all the other ingredients. Wasn't that great... I will definetly try this again.
This was great! I baked it in the oven at 350 for about an hour and a half. I was pressed for time, so I didn't remove the skin first. I wish I had because when you remove the skin after cooking, it takes away all the flavor! I will definitely make this again though. The dish went nicely with "Indian Dahl and Spinach" from this site. Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Indian Tandoori Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 169
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