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Tandoori-Style Chicken

Recipe photo courtesy of John Kernick

The yogurt marinade makes this chicken extra tender and flavorful. The longer you keep it in the marinade the better, which gives it plenty of make-ahead potential.

Source: Everyday Food, September 2011
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

You'll have more chutney than you need for this menu. Enjoy it alongside pork chops or a firm-fleshed fish like swordfish.

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109
  • AllycatCA
    21 NOV, 2014
    This has potential. I made it a couple of days ago, and it was bland, but if another reviewer's (Lindsay's) suggestions are followed (adding things such as turmeric, ginger, cayenne, ginger, fennel, paprika) it would be tastier. I was wondering about the reference to the chutney as well. I went on another site and looked for chutney recipes - this needs it, as it needs the flavor.
    Reply
  • lindsay melbourne
    24 JUL, 2014
    I don't think this is tandoori with just the cumin/coriander mix. It should have turmeric, ginger, cayenne, ginger, fennel, paprika in the mix
    Reply
  • bunnybabe
    24 JUL, 2014
    I second that question - where's the chutney??
    Reply
  • Vinylsmack
    24 JUL, 2014
    What's up with the pic of Martha instead of the chicken? And the cooks note says you will have more chutney than you need, where's the chutney recipe? And lastly, why an oven recipe in July instead of a grilled?
    Reply
  • MS10751156
    24 JUL, 2014
    Pardon my "SNARK" -- BUT -- I know what Martha looks like at this supposedly-decrepit age -- I WANT TO SEE A PHOTO OF THE FINISHED TANDOORI-STYLE CHICKEN or whatever the recipe is for . . . (yes, and I think I dangled my participle too)
    Reply

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