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

Somebody always makes this Tandoori chicken when I have a gathering with other Indians. There are varieties of Tandoori chicken such as dry ones and the others with plenty of sauce.・It will be moist and delicious if you use drumsticks.・It is acceptable to marinate just overnight, but it will be better if you marinate for 1 to 2 days.・With close friends and family, enjoy the drumsticks with your hands. That's the best way to enjoy it! Recipe by Plabar

I made this because chicken breasts were on sale for 29 yen / 100 g.These ingredients can be found anywhere so it's easy to make.Adjust the time you heat it up in the microwave or toaster-oven as necessary.I used breast meat but you can use thigh meat or meat with bones, or anything. For the salt, I recommend krazy salt if you have it.It tastes great in sandwiches or wrapped in tortillas. Recipe by Milk to Cocoa to Momo

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 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

My favourite Indian dish, tandoori chicken. Have tried to get close to the one from the restaurante, but in simple way as a house cooking. #eikoskitchen

Make this mouthwatering tandoori chicken just like restaurant at home#reststyle

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. :)

A delicious, easy to make home-cooked recipe for this classic Indian dish.#nikicuisine #indiancuisine

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

I used to add many different kinds of spices to make tandoori chicken, but I found out that simpler seasonings can make it an authentic and tasty dish!Kids love it when you serve it with turmeric rice.If you like spicy food, you can add chili powder or hot red pepper. It will be much more authentic if you add coriander or garam masala. ※ Before making the rice saute 1/4 onion finely chopped and add it into the rice cooker for an even more authentic flavor. Recipe by Akkorin mama

Ever since I learned how to make Tandoori Chicken, I've been a big fan of using yogurt in chicken marinades. In the right proportions and marinating times, it subtly tenderizes the meat and enhances its natural flavor, texture, and juiciness without imparting yogurt flavor.This variation on Tandoori Chicken is inspired by the cuisine of my Little Asian Mama's people. ;)If you buy drums and thighs in your typical supermarket pre-pack, it's likely that your chicken pieces are on the bigger side and will require somewhere between 50 to 55 minutes. A great thing about the yogurt marinade is that it is quite forgiving, and you don't have to worry that the extra 5 minutes of roasting time just to be safe is going to dry out your bird.I like to serve the chicken sprinkled with chopped cilantro with a simple side salad of Spring Greens, mangoes if they're in season, and a quick raita made of equal parts hanh dam (Vietnamese quick pickled onions) and yogurt plus a good pinch of salt and chopped cilantro, which balances out the meal and ties the Viet-Indian fusion flavors together nicely.