Advertisement

Tandoori Chicken with Tomato-Cucumber Raita

June/July 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

Your rating: None Average: 3.6 (33 votes)

Associated with India, tandoori cooking, a high-heat process, is actually a Middle Eastern invention, originally done in ceramic ovens, which have been unearthed at Babylonian archeological digs. In 1948, a fashionable, jet-setter restaurant in New Delhi installed a tandoori oven, the media picked up the story, and the craze went around the world so fast that tandoori cooking is now almost exclusively associated with India. Here, a hot grill produces similar results.


Tandoori Chicken with Tomato-Cucumber Raita

Be the First to Review Tandoori Chicken with Tomato-Cucumber Raita

There are currently no reviews for this recipe.
Be the first to review this recipe.

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner