'Tandoori' oven chicken with burnt butter rice from Time to Eat: Delicious Meals for Busy Lives (page 178) by Nadiya Hussain

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Notes about this recipe

  • Many2Books on September 26, 2023

    Favorite week day dinner. We prefer all thighs to a mix, I always have the tandoori spice mix in my pantry, and I use Greek yogurt (it’s what I keep in the fridge) and I short the yogurt and make up the difference with milk to thin it out.

  • Ro_ on October 03, 2019

    Well I made some mistakes in cooking this recipe (I was in a rush): I misread the ingredients and thought the recipe was for 4 chicken breasts. When I ended up with an enormous ratio of sauce to chicken, I belatedly realised it had been for 4 chicken breasts and 4 thighs, which explains a lot but it was too late by then since it was in the oven. Aside from that, I think the main thing I'd do differently if making again would be to whizz the sauce up in a blender rather than just 'stirring to combine' as Nadiya suggests. It turned out quite lumpy and its texture was quite odd. I might use less chickpea flour too. I also found that the sauce-coated chicken didn't brown and char on the outside in the alloted time (as shown in the photo, and for me an essential aspect of tandoori chicken), even after I turned the oven up to full and gave it an extra 10 minutes. The apple and onion salad was overall probably the only thing I'd repeat from this dish. (I didn't make the burnt butter rice).

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