Tandoori Grilled Chicken with Mint Raita

  • MommaLentz Posted: 06/14/12
    Worthy of a Special Occasion

    It is pretty tasty! I made it last week and thought that I will have a lot of leftovers because my husband wouldn't like it but boy was I wrong! We loved it!! I'm making it again tonight for dinner! I'm making it with skinless/boness thighs this time...I used bone-in thighs last time and it took forever to cook.

  • Bikerann Posted: 06/10/12
    Worthy of a Special Occasion

    The flavor of the marinade did not come out in the chicken. Using the remaining marinade as another reviewer suggested would have helped. Overall, not enough zip and not worth all the trouble.

  • GennyneWalker Posted: 06/23/12
    Worthy of a Special Occasion

    This had excellent flavor. I used skinless chicken breasts and marinated overnight. We used our mini cuisinart to blend, so the marinade came together very quickly..

  • EliseR Posted: 08/14/12
    Worthy of a Special Occasion

    Used powdered ginger instead of fresh, pickled garlic instead of fresh, breasts instead of legs, and broiled instead of grilled. However, everything was measured and mixed appropriately, and it was marinaded for 24 hours. It didn't seem to do it any justice. It tastes like there's too much of something, but I can't quite put my finger on it. To date, I've eaten at 3 authentic Indian restaurants, and have had Tandoori and Masala at each of them. This recipe doesn't come close to what I'm used to in a good Tandoori or Masala. Even the Raita seemed to be lacking something. I added another 1/2 teaspoon of cumin to try and help it, though it still remained almost flat in flavor beyond the mint. Perhaps perforating the meat to have the marinade soak in better, and grilling instead of broiling, is what really brings the flavor out of this recipe. Perhaps the yogurt was just too thick to really seep into the meat. Kinda at a loss for all the prep that went into this recipe!

  • contentedgirl Posted: 10/01/12
    Worthy of a Special Occasion

    I loved this recipe. I made it as written except that I used boneless, skinless chicken thighs. As a result they grilled much faster - like only 15 minutes compared to the 90 minutes as written! Everything was very easy to put together since it all went in a blender then marinaded. How easy is that? Great bold flavors! So delicious that I will definitely be making this again!

  • Ntepsic Posted: 06/05/12
    Worthy of a Special Occasion

    Loved it. I used bone-in breasts instead of thighs. Next time I will puncture the chicken to let the marinade seep in or boil the marinade as another reviewer suggested. I loved the riata too! Mine was a little too minty but will be more precise next time.

  • foodieforpeace Posted: 07/01/12
    Worthy of a Special Occasion

    I admit that I was lazy today and used garlic and ginger in powdered form. Other than that, it was made as written. Did not make riata (no mint and not enough yogurt). Served with garlic roasted potatoes and a field green salad. Tasty recipe.

  • MooseMom Posted: 05/16/12
    Worthy of a Special Occasion

    YUM! Used skinless boneless chicken breasts and really blew everyone away. I poured the remaining marinade in a pot and boiled it. Added about a teaspoon of flour to thicken it and served it with the chicken. Yum.

  • Tobiasflam Posted: 04/04/13
    Worthy of a Special Occasion

    I used boneless, skinless thighs and the meat was so tender it fell apart! I shredded the cucumber, instead of chopping, and it made the riata more of a sauce...which worked perfectly since we cut the chicken and stuffed it into pitas with rice. Even my 2.5 year old daughter loved this. I will definitely be making this again. (Oh, and a previous poster commented about pickled ginger...don't use that! Use fresh ginger!)


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