Tandoori Grilled Chicken with Mint Raita

I suspect that the powdered ginger and pickled garlic, both of which taste very different from their fresh versions, were a big part of the recipe's lack of success for you. I once made an otherwise very traditional Thanksgiving side dish of peas and tiny onions using cocktail (pickled) onions because I didn't know you could GET tiny onions that weren't pickled - I rinsed them a bunch, but my husband's family still couldn't quite hide the surprise and, let's face it, dismay they felt when they tasted my dish!

Made marinade a day ahead then added the bone in thigh chicken the next day. It marinated for 10 hours. Used powdered ginger but everything else as written. I grated the cucumber so the raita was a bit saucy. Cooked faster than recipe said. Served with grilled eggplant with Moroccan spices. Everyone LOVED it. will make twice as much next time!

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!)

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!

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!

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.

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..

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.

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.

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.

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.