Back to Tandoori-Style Chicken All Reviews for Tandoori-Style Chicken - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 1 hr Servings: 4 tandoor-chicken-0911med107344.jpg
Ingredients Ingredient Checklist 1 whole chicken (3 1/2 to 4 pounds), rinsed, patted dry, and quartered 1 cup plain low-fat yogurt 1/2 yellow onion, diced medium 1-inch piece peeled fresh ginger, sliced 2 garlic cloves, peeled 2 tablespoons fresh lemon juice 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1 tablespoon vegetable oil Coarse salt and ground pepper
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.
Gallery Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 1 hr Servings: 4 tandoor-chicken-0911med107344.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 1 hr Servings: 4
Recipe Summary
prep: 15 mins total: 1 hr
Servings: 4
prep: 15 mins
total: 1 hr
prep:
15 mins
total:
1 hr
Servings: 4
4
tandoor-chicken-0911med107344.jpg
tandoor-chicken-0911med107344.jpg
Ingredients
Ingredients
- 1 whole chicken (3 1/2 to 4 pounds), rinsed, patted dry, and quartered 1 cup plain low-fat yogurt 1/2 yellow onion, diced medium 1-inch piece peeled fresh ginger, sliced 2 garlic cloves, peeled 2 tablespoons fresh lemon juice 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1 tablespoon vegetable oil Coarse salt and ground pepper
Directions
Place chicken in a gallon-size zip-top bag. In a blender, blend yogurt, onion, ginger, garlic, lemon juice, cumin, coriander, and oil until smooth; season with salt and pepper. Pour marinade over chicken and shake to coat. Refrigerate 4 hours (or up to 1 day).
Preheat oven to 500 degrees. Place a wire rack in a foil-lined rimmed baking sheet. Lift chicken from marinade, letting excess drip off. Season chicken with salt and pepper and place, skin side down, on rack. Roast until chicken is charred in spots, 35 minutes, flipping once. Reduce heat to 450 degrees and roast until chicken is cooked through, 10 minutes. Let rest 5 minutes before serving.
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.
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.
Reviews (5)
Add Rating & Review 107 Ratings 5 star values: 9 4 star values: 21 3 star values: 46 2 star values: 24 1 star values: 7
Reviews (5)
Add Rating & Review 107 Ratings 5 star values: 9 4 star values: 21 3 star values: 46 2 star values: 24 1 star values: 7
Add Rating & Review
107 Ratings 5 star values: 9 4 star values: 21 3 star values: 46 2 star values: 24 1 star values: 7
107 Ratings 5 star values: 9 4 star values: 21 3 star values: 46 2 star values: 24 1 star values: 7
107 Ratings 5 star values: 9 4 star values: 21 3 star values: 46 2 star values: 24 1 star values: 7
5 star values: 9 4 star values: 21 3 star values: 46 2 star values: 24 1 star values: 7
Martha Stewart Member Rating: 3 stars 11/21/2014 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. Martha Stewart Member Rating: Unrated 07/24/2014 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 Martha Stewart Member Rating: Unrated 07/24/2014 I second that question - where's the chutney?? Martha Stewart Member Rating: Unrated 07/24/2014 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? Martha Stewart Member Rating: Unrated 07/24/2014 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)Martha Stewart Member
Rating: 3 stars 11/21/2014
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.
Rating: 3 stars
Rating: Unrated 07/24/2014
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
Rating: Unrated
I second that question - where’s the chutney??
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?
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)
All Reviews for Tandoori-Style Chicken
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Tandoori-Style Chicken
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
