Tandoori-Style Chicken Recipe (2024)

It only spreads bacteria to surrounding areas if you splash it all over the counters and then don't clean up. I always rinse my chicken of the juices that settle in packaging and haven't gotten sick yet. The new practices came about from an absurd obsession with disinfecting our lives.

Followed recipe pretty closely and loved the result. Used only chicken thighs which were on the large side. Needed instant read thermometer to ensure proper final temp -- chicken would have been quite underdone at 25 mins (took me closer to 35). Quick turn under broiler at end to char surface. A great side is cubed potatoes boiled until almost soft, then sautéed in oil with cardamom, turmeric, coriander, cumin, red curry (some/all/similar) -- served warm not hot.

My Indian cooking teacher taught me to slash the chicken,squeeze lemon juice over it then use mayonnaise instead of Yoghourt! Awesome!!!

I did not put the oil on at the end..big mistake it was dry..so I would add the oil and lower the temp to 400

we grilled this at a relatively low temp and it came out perfectly. I also added some oil to the marinade.

No, chicken skin is never left on in Indian cuisine because the spices don't penetrate to the meat.

A tip - sour cream or hung yogurt works better than yogurt because it clings better to the meat and also it has some fat content which means you may not have to baste with oil.

Would boneless breasts work as well?

can skin be left on?

I am wondering about the instruction to rinse and pat dry the chicken pieces. I thought current cooking practice is to never wash chicken as it increases the risk of contamination from campylobacter or salmonella bacteria.

Yes, wash the chicken with lemon juice--forgot to mention that. Haven't tried mayo tho--interesting.

Delicious! Did not have cilantro or parsley (best laid plans went awry), so made marinade without them. Still delicious. Added a little olive oil to marinade and drizzled it before baking - will do one or the other but not both next time. Bone-in, skinless legs and thighs took 45 min in 400 degree oven (with 2 min broil at end). Make sure to line baking sheet with aluminum foil to avoid messy cleanup.

We only had a red onion so it made a pretty pink sauce. I kept the marinade and cooked the chicken in it - what a great sauce with the rice!

Do not put lime wedges into the food processor. The instructions I have clearly say "except" lime wedges. You may, if you wish, grate some of lime zest into into the marinade, but I found the lime juice to be sufficient.

“Roast, basting occasionally, …”With what? Oil or the marinade?

This came out great the first time I tried it. I used a cup of fa*ge Total Greek yogurt, which made a thick marinade. It stuck to the chicken pieces well enough that I didn't need to baste them in the oven.Since I was cooking drumsticks only, I took other commenter's advice and lowered the oven temperature to 400 to avoid drying them out. At that temperature, a full sheet pan with 14 drumsticks took 35 minutes to reach 170-175 internal temp.

Needed 35 minutes cooking time. Result was pretty bland - it needs a big spice kick. Color of the sauce was not very appetizing.

This was delicious. Great marinade, and so simple to make. I only left it on for half and hour, but it was just the right consistency to cling to the chicken (I used boneless thighs) and char under the broiler. Chicken was tender and flavorful. Served with rice and saag paneer. A keeper!

Make this with some frequency! Whole family loves it and it is great for lunches the next day (if there is any left!) I tend to use boneless, skinless chicken thighs.

Disappointing. Flavors off.

Needed more than 25 minutes - put under broiler. Used coconut yogurt. Marinated entire day.

Generally love MC'S recipes but this one didn't do it for me. Too much effort and time for a small reward. Won't be making again.

Thank you to the person that suggested mayo as a substitute to yogurt because I didn’t have yogurt on hand and i will be using this substitute again! Brilliant

Made this with thighs and large breasts that I sliced in half crosswise. Added an extra jalapeno since I find the spices get attenuated in the marinade. Came out very juicy and flavorful. Served it with roasted cauliflower.

Followed the instructions pretty much to a tee except did not skin the pieces. Did put the marinade sauce over the chicken while it cooked, which was splendid. Served this with a roasted eggplant (bhartha) along with basmati rice and black lentils. Will do this again and next time will make sure to make a lot more.

Well, I found the marinade to taste bitter, not sure why. I added some honey, didn’t help. Then added mayo and oil, as per others’ suggestions, and that seemed to do the trick! Also added a little salt. Haven’t cooked it yet, so will update after that.

This turned out beautifully! The chicken was seasoned well and moist. I doubled the recipe and used half mayonnaise and half Greek yogurt and marinated it overnight. I cooked the chicken at 400 for 26-27 minutes. I think the 450 temp would have been too much. At the end I broiled it for about 2 minutes. Don’t forget to drizzle oil on the chicken before baking.

I grilled this after marinating for 4 hours, and it was amazing! It only took like 25 minutes on the grill. Subbed parsley for cilantro, because that is what we had on hand, and skipped the jalapeño for some spice-sensitive relations. Huge hit, will make again.

This was very tasty, but not really worth the overnight marinate, cool, warm situation. Not likely to be added into our regular rotation