Tandoori Chicken Recipe

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 turned out really well and may become my favorite baked chicken recipe. I made several changes, first I used chicken breasts instead of legs, I also opted out of using food coloring, I added a teaspoon of turmeric and paprika instead to give color. I liked the gentle earthiness that turmeric provided to the dish as well. I didn't have lemons on hand either so I gave a small dash of white wine vinegar to the chicken instead. I accidentally marinated my chicken for two straight days in the fridge (life got in the way) so it got some series marinating time which could only have made it more delicious IMO! To cook, I oven baked it at 450 degrees for around 30 - 40 mins and importantly I covered the chicken with a piece of parchment paper - this helped "dry poach" it to seal in moisture, I recommend doing this as oven baked chicken can go from moist to dried out in the blink of an eye. The coloring when it was done was a lovely bright yellow golden, not the traditional red but I preferred it and it tasted wonderful, very very moist. I only took a star off because even without my own additions, I could tell the flavoring isn't quite the same as a traditional tandoori chicken marinade, not quite sure how it's different though.

this was beyond absolutely amazing.. i used legs and thighs and marinated for close to 24 hours.. unfortunately it started raining when we were planning on grilling so we had to bake it in the oven.. i can't wait to try this on the grill.. i was worried about adding the whole teaspoon of cayenne but it wasn't hot.. i don't carry food coloring in the house so i left that out.. i was more concerned about how it tasted rather than how it looked.. we used a roasting rack in the oven.. ty so much for the recipe.. i can't wait to have it grilled

Made this and Diane F.'s tandoori chicken recipes for comparison; I followed the recipes pretty closely. Simmi's recipe calls for more yogurt than is necessary. I would recommend only about 3/4 cup of yogurt (for less waste). I omitted food coloring and used greek yogurt in lieu of regular plain yogurt. I baked the chicken at 400F for an hour on a rack over a cookie sheet; I used dark meat only with skin on. I prefer Diane F.'s recipe as it is more flavorful (the cinnamon, clove, and coriander helped amp up flavor and color). I served chicken with garlic naan from Trader Joe's (frozen section, made in India). Yum!

The only thing I changed was leaving out the food coloring and using dried cilantro in the marinade. I baked it in the oven, then threw it on the grill for the BBQ flavor. It's fantastic!

Very good! I didn't add the food coloring as I'm not big on coloring my food. I also added some 1/2tsp ground turmeric, 1/2tsp paprika, 1tsp cumin. I used greek yogurt instead because I like that its less watery then normal yogurt. I marinated the chicken and then used cooked it following the tikka masala recipe for the sauce. Excellent!

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.

My first time trying Tandoori Chicken and it was a hit! Surprisingly authentic tasting; even with the food colouring. Followed recipe exactly and made the naan recipe on this site to go with it. Cant believe I did it all myself. Yummy!! Marinated chicken for 27hrs and recommend marinating for as long as you can- at least overnight.

This recipe is absolutely amazing! I marinated for 24 hours. I took others' advice and was generous with the spices; I used 1/4c. more of yogurt and a little more of each spice. I also used turmeric and paprika instead of food coloring. It did not seem to change the flavor. I topped with more fresh cilantro when serving. I made this with cucumber salad and long grain steamed rice. Yummmmmmmm....

I made this recipe using chicken breast which I cut into pieces and marinated for only 12hrs. I did add an extra garlic clove in the marinate. I then pierced them on skewers and grilled them on the BBQ. Absolutely amazing. The chicken came out tender and tasty. Will add to make favorite recipe box.

Don't change a thing! I would normally skip artificial color, but I made an exception in this case, and doubled up on red. The food coloring added to the authenticity of this dish, and the first bite took me back to those spring days spent with friends in Lucknow. Too bad we can't get Kingfisher 650ml. Also, if at all possible, use charcoal grill. Little scorch marks add to presentation, and makes for better flavor.

Quick, tasty, and impressive.

This recipe was easy to make and delicious。 I did not grill my Tandoori chicken; I stew it to get more Masala flavor from the spices。 Thank you for recipe. Edna

Replaced food colouring with paprika and turmeric powder.

Next time use bone in chicken. I added extra garam masala and cayenne pepper and used ginger powder in addition to fresh. I didn't use any food coloring.

Added a little more pepper to spice it up to where my family love it - only managed to marinade for 4 hours - still perfect (will definitely do the 24hr next time to see if there is much difference)

I ate Chicken Tandoori the other day and just had to find a way to make it at home. The flavor in this recipe to me is a perfect match. I used ground ginger instead of fresh ginger and a pack of about 16 small boneless/skinless chicken thighs. Marinated for 24 hours and cooked in the oven at 425 for 30 minutes each side.

Added kashmiri chillies and blended the marinade. Also used chicken breast cubes on wooden skewers - they disappeared coming off the grill

I used plain coconut yogurt as I can't have dairy, and it was really delicious... I'm sure it would have been better if I had actually marinated it, but thought of this about 10 minutes before cooking dinner! I grilled it, and it just came out very moist and yummy.

Definitely a winner - the star of an Indian food feast served to friends. Followed the recipe pretty closely, including the food coloring. I added some turmeric as well - but the color was off enough to persuade me to use the food coloring - and very glad I did, yummy and well seasoned result. Delicious and very visually appealing after cooked. Thanks for this recipe - made me look like a gourmet champ.