I will be making it today. Good to see such kind of article. Cheers

I also cut the Cumin back, and added lemon and orange zest to the marinade. All in all, great recipe.

I have made this twice and it is a great recipe. However, I found the cumin to overpower the other spices. If you notice, this recipe calls for a tablespoon of cumin while calling for teaspoons of the other spices. It might be because I used cumin seeds and ground them, so it was more fresh then purchased ground cumin. However, I also ground my own nutmeg, pepper, and cardomom. So, you may want to cut the level of cumin in half.

Absolutely one of the best things we've ever cooked. Its going to become one of the dishes we serve to our friends. Went with a few changes to the spices, mostly to make it red in color, and spicier. A. Added for Color (and flavor) 1 Tablespoon Paprika 1 Teaspoon Tumeric B. Added to Spice it up 1 Tablespoon Curry Powder 1 Teaspoon White Pepper (instead of 1/4 Black Pepper) Doubled Garlic to 2 Tablespoons Doubled Cayenne Pepper to 1 Teaspoon C. Left out (didn't have it) 1/4 teaspoon cardamom D. Meat Also, used 3 pounds of boneless chicken legs. Boiled them, marinated them, then cooked them on the BBQ. The boiling first is just preference, but really recommend chicken thighs, they work really well for this.

I followed this recipe exactly but I think it needed more heat so I doubled up on the cayenne pepper and the black pepper. I added a little bit more salt. Also I added turmeric powder and some garam masala. I added some red food coloring to give it that authentic tandoori chicken look. I put a little bit of beer to thin the yogurt because it seemed kind of thick to me because of the extra ingredients I added. I made 15lbs of chicken with this recipe for a party and everyone was raving about the chicken. I cooked this on my barbeque for 45 minutes at 400 degrees. 22 minutes on one side and 23 on the other side.

The marinade is so delicious you can eat it with naan all day! This recipe couldn't be more perfect. Fresh garlic and ginger makes all the difference. Get tubed ginger at least. I used white pepper instead of black, it just seemed smooth and more likely to marry the other spices. I was right about that. Yum yum you will not be disappointed. It's just about impossible to get a decent chutney from a jar but Trader Joe's apple cranberry chutney on the side is certain pleasure with this chicken and fresh naan.

I would recommend following the recipe exactly. I tried to make 'my version' the second time and it didn't taste as good. My only 'complain' is that it doesn't look red. All the Tandoori chicken I've tried at restaurants looked red. It tastes very similar to what I had at restaurants, though. Very flavorable.

I am making this for the second time. The first time, I followed the recipe exactly; marinated it over-night and roasted in oven a little longer than recommended (about 40 minutes). It was delicious. The seasoning was perfect, not over or under seasoned. The only change I'll make this time is double the marinade recipe to have plenty to brush on the chicken while it's roasting, plus use a little more salt. I used the two teaspoons of salt, but will use more this time. What I enjoyed about this recipe was that the seasoning was not overwhelming and it was moist and tender.

Great recipe, but just to let you know that malt vinegar is not allowed on a gluten free diet....so instead use the lemon juice. Great idea to put this info with the recipe. You can check with the many Celiac web sites to verify this about malt vinegar.