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Tandoori Chicken

January/February 1999, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 3.6 (23 votes)

A highly seasoned yogurt marinade tenderizes these chicken thighs. Baking them at an extremely high temperature simulates a tandoori clay oven, creating a deliciously caramelized surface.



READER'S COMMENT:
"After marinating for 48 hours, the results were delicious! "
Tandoori Chicken Recipe

5 Reviews for Tandoori Chicken

04/20/2013
Anonymous
Great Flavor

Suggest 30-40 minutes cooking time as ours were not cooked all the way through in 30. Other than that, we WILL be having this again! The flavors had great reviews from everyone, even my picky 6 yr old!

Comments
06/12/2012
Anonymous
Not the Tandoori we're used to.

I originally prepared the marinade as directed, but upon tasting it before I added the chicken, I found it bland. So I went back and added more if everything. While my family liked the chicken overall, the consensus was that it in no way resembled Tandoori chicken and that it still tasted rather lackluster. Maybe it was because I used boneless and skinless chicken, but I doubt skin juice and bone marrow would suddenly turn it Tandoori.

Easy to prepare, I had all the ingredients on hand.
Comments
05/12/2010

After marinating for 48 hours, the results were delicious!

Comments
05/01/2010
Anonymous

I really wanted to like this recipe. Sadly, it was just OK. It could be that the chicken only marinated 2 hours. Next time, I will marinate overnight and see the results.

Comments
11/13/2009

We used skinless boneless chicken thighs for this recipe and it was spectacular. We love the spices in the marinade so I was expecting it to be good and it was. I marinated it for about 5 hours. Will make many times again.

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