Servings: four to six.
I love serving this with traditional Indian accompaniments, such as sesame-seed chutney, curried potatoes and peas, raita, basmati or fried rice, and mango shakes. If you like spicier chicken, increase the chili powder.
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We've been making this recipe since it was published in 1997 and have made it dozens of times. It's an absolute favorite and guests always rave about it. Growing up, the kids always wanted this....and a couple of them are coming to visit this weekend, and this menu is their request! I follow the recipe fairly closely (no food coloring), always use boneless-skinless chicken thighs only, and it's always delicious. We serve it with grilled flatbreads (Fine Cooking June/July 2008) and Hummus with Tahini (same 2008 issue). This weekend, now that the kids are adults :-), we will start with watermelon gin punch (Fine Cooking August/September 2008)!!!!!!!
Have made this several times and always amazing. We use chicken thighs because they make the best leftovers as far as moist chicken is concerned. Never used food coloring, and with all the tumeric, it's plenty yellow for my liking. I marinate in plain goat yogurts and it's honestly my favorite grilled chicken recipe ever.
I had just been talking about this with a chicken-loving, cooking-loving friend... and bemoaning having forgotten where I kept the recipe. Coincidentally I found it the next day -- like finding an old friend!I had made this a number of times on the grill for visiting friends, always to rave reviews. Most were "Foodies" (at least the parents in the families) and several were familiar with Tandoori Chicken from frequenting Indian restaurants. So rave reviews from these diners: not to be taken lightly!I liked the recipe immediately but had little experience from which to base comparisons.My one comment, based on the some of the reviews I just found here: I "grilled" mine in the oven. The texture was fine. Not sure what temperature or time I used; it's been many years.
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