I loved this recipe, thanks for posting Uncle Bill.
Uncle Bill. This was pretty good. I used a cut up fryer. If I make it again, I think I will use skinless boneless breast meat. The flavor didn't penetrate the thighs or the wings very well. I think the version in the Joy of Cooking is closer in flavor to true Tandoori Chicken. Thanks again.
I made this without saffron, which I didn't have on hand, but it was still absolutely delectable. The flavor was great and my relatives couldn't stop commenting on how tender the chicken was. There's just a subtle curry taste, which makes it a good accompaniment to Indian style dishes with a more powerful curry presence. Spicy but only mildly hot.
Uncle Bill, I owe you an apology. I made this one about two weeks ago and missed reviewing it. Other than cutting back on the amount of oil and salt for diet restrictions, I followed the recipe, using skinless chicken legs and thighs. I did choose to marinate overnight, and found the chicken to be deliciously moist. The flavor was outstanding, with the saffrom being a nice touch. Thank you Uncle Bill for sharing the recipe.
This was delicious and tender. I marinated the chicken overnight and used skinless breasts. I cooked the chicken on my sandwhich grill and it was great. Thanks!