Homemade Tandoori Chicken

6 thoughts on “Homemade Tandoori Chicken”

  1. Never seen a tandoori recipe calling for sumac. A fabulous idea – i’m never looking back now! and my chicken drumsticks turned out great even though i just cooked them in the oven. Your pictures are great – homely and artistic at the same time.

    1. Thanks for the nice comment Rein. Sumac generally adds a certain level of tart.

    1. That’s generally how they are done in India except they call them Tandoors which are super hot ceramic ovens. Whether you broil or grill the key part is to not dry the meat out but still have a cooked piece of meat. You have to watch them very carefully as they cook but the pay-off is awesome. You should also use metal skewers.

    1. I 86’d that step. It was drying out the chicken too fast for too many of my readers. If you have a gas oven, then a 2 min. rotation should be plenty for the breast meat.

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