A lovely way to serve chicken thighs. The yoghurt marinade really tenderises the chicken. One of my most requested.
Very disappointing. I thought this would give me a real Indian sauce, but since the yoghurt marinade is scraped away, I was just left with regular (rather dry) chicken. As I had guests coming, I ended up nipping up to the shops to get a bought Tandoori sauce and slopping it on at the last minute. Cheaper to have done that in the first place. - 06 Oct 2009
This chicken was really wonderful; the smell alone makes it worth cooking. I cooked mine in the oven on a cake rack set over a cookie sheet, 20 minutes each side at 350. I tried making it again by putting the chicken in a dish and baking but it didn't turn out as well. If you aren't going to grill it I highly recommend using the cake rack/cookie sheet method. UPDATE 6/29/07: I cooked the chicken on the grill for the first time the other night and it was so amazing I upgraded this to 5 stars. I will still make it in the oven in the winter, but this chicken is amazing when made on the grill. - 13 Mar 2007 (Review from Allrecipes USA and Canada)
I have been pleasantly surprised at how good this recipe has been. I use boneless, skinless thighs and bake for 25-30 min. at 350 degrees in the oven, uncovered. Perfectly moist and juicy. Don't bake any longer or thighs will get dry. (I'm baffled at all these posts that say they bake for 1 hour) The first time I made these to a T, and it was fantastic, but the long complicated barbecuing was a little tedious. And since then, I've just baked it in the oven - the last 5 minutes I put on broil to brown a little bit. And don't wipe the marinade off completely. It makes a nice thin sauce when it's cooked that's awesome over rice. Tip - you can also substitute vanilla yogurt for the plain by adding 2-3 tablespoons lemon juice. Tastes just as good. Try this recipe - very aromatic and delicious. - 09 Feb 2007 (Review from Allrecipes USA and Canada)