This is a slightly spicy south-Indian inspired simple chicken curry made without coconut.

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I made the tandoori chicken from my favorite Indian restaurant simply in a frying pan.The longer you marinate the tandoori chicken the more delicious it will be (from 1 hour to half a day).I used chicken, but fish is also delicious. "Authentic Tandoori Fish Curry". Recipe by Karun

I had a sudden craving for tandoori chicken, but I didn't have time to marinate the chicken.If available, add some garam masala and coriander powder to improve the taste. For best results, shake the frying pan occasionally after Step 4 to avoid the sauce from burning.For Japanese-style chicken, check out my teriyaki recipe. For Western-style chicken, check out this one. Recipe by Kyokotan

I was wondering what to do with some extra yogurt that I had so I researched lots of recipes. I didn't want to make anything too difficult though so I modified the ingredients and method to my preferences.All you have to do for this recipe is mix and marinate!If you're making this dish for kids, omit the garam masala and cumin, reduce the amount of salt and increase the amount of ketchup. Add in 2 tablespoons of mirin and you'll get a taste that pleases kids too. Recipe by Ponyotojiji

I want to eat tandoori chicken.It is very tasty if you marinate overnight. Marinate for at least for 2-3 hours minimum. Recipe by Patissiermama

My favorite Indian dish, Tandoori Chicken. Original tandoori chicken needs a lot of spices, but I use less ingredients to make it simple.

I love an Indian curry with tandoori fish at my favorite Indian restaurant. So I made my own version.In Step 2, the longer the fish is left to marinate, the more flavoursome it will become (1 hour to half a day)I recommend swordfish, tuna and mackerel for tandoori fish! This curry is great with tandoori chicken as well!Adding the spices and coconut milk gives this curry that great authentic taste. Recipe by Karun

The yogurt in this Tandoori-inspired marinade has a wonderful tenderizing effect on the chicken and helps the marinade penetrate the flesh so you have lots of great flavor through and through. You'll want to marinate for at least 4 hours, but 8 hours up to overnight is ideal.You can adapt this idea of Tandoori Chicken to any number of cuisines and flavor profiles.If moist, tender, flavorful roast chicken is your cooking Achilles' Heel no matter how hard you try, you might want to give this recipe a shot. :)

When I have a lot of time like in winter, I make tandoori chicken using a mix of spices, but I substitute them with curry powder when I'm busy.We're only using paprika for the colour so don't worry if you don't have it! Recipe by FarmersK

I couldn't forget the tandoori chicken I had as a taster at a restaurant. So I tried to make it with my own twist.This is an easy and delicious dish that even I could make when I was a student.Chicken is very hard to cook properly. If you don't cook it slowly, the inside will be still pink and raw. So even if it looks done on the outside, check by cutting the meat or poking with a skewer, etc. Recipe by KaHoM

Bright red, very spicy, extra juicy and packed with flavour. Great for smoking over a campfire or grilling on the BBQ. Goes great with home-made naan!Where the Red comes from:The idea is to get all the Red from chilies 🌶 - but that would make it too hot 🥵 for most to eat... so you can sub some spice with Red Food Color, Paprika, or Beet Juice.Make it your way:As long as you have 1+ cups of yoghurt , 2+ cloves of garlic, 1tsp+ of salt, and some chicken in an airtight bag in the fridge for 4+ hours, the processing will happen, and it will taste great. Everything else is up to you!Notes:- Don’t cook this inside (the spice)- Wash your hands after touching the peppers- the heat is in the pepper seeds.. you can leave them in, or wash them out.