tag:blogger.com,1999:blog-7376901522434642480.post1071285746873754191..comments2024-03-12T09:33:48.083-07:00Comments on Recipe Reviews: Indian Cooking by Madhur Jaffrey: Tandoori-Style Chicken (Tandoori murghi) ReviewUnknownnoreply@blogger.comBlogger4125tag:blogger.com,1999:blog-7376901522434642480.post-37722054540993958322011-04-07T19:11:58.737-07:002011-04-07T19:11:58.737-07:00I made this recipe yesterday from her cookbook and...I made this recipe yesterday from her cookbook and I would rate it 5. I made enough to have leftovers but there was none left. I used a grill pan. I was too lazy to strain the marinade and followed her instructions of 8-24 hours marination. I did 8 hours. I used the broiler and broiled it for just over 10 minutes on one side and just over 10 on the other for a total of about 25 minutes. It was so yummy. I let it rest for about 10 minutes as well. A good tip for skinning chicken is to grab a hold of the skin with a dry paper towel. Your hand does not slip and it is so easy. I did 8 chicken legs and 4 thighs. Next time I will use chicken breast. My chicken looked like it was cooked in a tandoor.... charred in places but not too dark... just yummy and moist.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7376901522434642480.post-21794228179523155272010-10-09T01:49:23.039-07:002010-10-09T01:49:23.039-07:00Your oven is clearly not hot enough to complete th...Your oven is clearly not hot enough to complete this dish.<br /><br />Try using a grill rack to stop the chicken from sitting in its own juices. I make this recipe fairly often and it works just fine. Best success is oven at 190C on a FAN GRILL setting. That is broiler is on (top heat only), but fan circulates so chicken browns on both sides. Timing about 25 minutes. Grill pan and grid should be placed 2nd rung from the top. Use smokeless grill insert to prevent fat splutters and excess smoking from the oven.<br /><br />BTW, check your oven settings and try grilling with the door closed. The heat needs to be fierce enough to singe the chicken in parts.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7376901522434642480.post-76317863052023853442009-09-11T01:45:03.652-07:002009-09-11T01:45:03.652-07:00A good idea for next time: thanks! I think I cook...A good idea for next time: thanks! I think I cooked it right according to the recipe because the recipe says that when the chicken is done, you should lift them out of their juices (implying that there are pools of juices). It also doesn't say to remove the wet/drippy part of the marinate before cooking the chicken--that contributes to some of the liquid at the bottom of the dish.markhttps://www.blogger.com/profile/01308876191735692898noreply@blogger.comtag:blogger.com,1999:blog-7376901522434642480.post-29015323059723218732009-09-09T08:53:50.827-07:002009-09-09T08:53:50.827-07:00try spacing the chicken portions out more, you are...try spacing the chicken portions out more, you are meant to be reproducing the tandoor oven i.e.very hot, very dry cooking from the photograph your chicken was swimming in it's own fat.lis donnenoreply@blogger.com