3.5 stars (on a 5 star scale) (may be 4 if left to marinate for a long time)
Quite different from tandoori chicken I get in restaurants:
- Restaurant chicken tends to be spicy. This was not.
- Restaurant chicken is often dry. This was moist throughout.
- Restaurant chicken often isn't tart. This was tart, likely from the effect of heating yogurt. I'm told tandoori chicken is frequently supposed to be a bit tart, so this taste shouldn't be as surprising as it was to me.
Some notes on the ingredients:
- I used drumsticks and thighs. Removing skin from the drumsticks is a pain. Next time buy de-skinned chicken!
- I skipped the food coloring.
- I marinated the chicken for only six hours, a minimal amount of time.
- Almost all of the paste went through the strainer.
- I baked the chicken at about 550 degrees, the highest temperature my oven would go. When I checked the chicken after twenty minutes, it looked like it had just completed cooking.
Another picture of the chicken. This picture misrepresents its actual color.