Comments on: Crispy Indian Spiced Yogurt Chicken

By: Gloria

Gloria — Sun, 29 Jan 2012 19:10:07 +0000

Prepared this yesterday and it turned out wonderful! Used leftovers to prepared a wrap with cheese, and couscous!!! Love when an easy meal can be transformed into a second easier meal! Thanks for posting! Would be trying different variations to the yogurt! On my mind buffalo sauce or some “sarachi” aka sriracha sauce!

By: Fred

Fred — Fri, 12 Mar 2010 19:04:34 +0000

Hi:

I love Indian food.

I will try it, the recipe is creative in its self, I will let you how it come out.

The company I work for also make a Ready to Use Tandoori Marinade & a Delhi Gravy (Tikka Massala) it practically require no prep-work. You you like I can ask my manager to send you free samples

By: Meseidy

Meseidy — Fri, 21 Aug 2009 14:10:38 +0000

I am so happy it turned out well. I love that chicken! It is so good!

By: Christianne

Christianne — Thu, 20 Aug 2009 19:07:29 +0000

Thanks so much! We tried it last night and it was so yummy! And my oven runs higher than it’s supposed to, so by the time 30 minutes had passed, the chicken was fully cooked and the bread crumbs were already really crunchy. Not to mention the bottom of the pan beginning to get charred! (I hate having an oven that runs high because it always makes everything a guessing game. This is particularly frustrating when cooking brownies!)

Thanks again.

By: Meseidy

Meseidy — Thu, 20 Aug 2009 00:32:59 +0000

It will be fine to set it to the broiling option. If you look in the oven there is probably a heating element in the top of your oven. That is the broiling coil. What will happen is that coil will switch on and the one on the bottom with shut off. Just keep an eye on it because those tend to toast pretty quick since you can’t adjust the broiling “temp”.

Have fun and thanks for visiting!

By: Christianne

Christianne — Thu, 20 Aug 2009 00:24:45 +0000

Hi there,

I’m new to your site and excited to try some of your recipes. (The other night I tried your Spanish Bean Soup and it was yum!)

You mention switching the pan of chicken to the broiler in order to toast the bread crumbs. I have a very tiny stove in my kitchen that does not appear to have a separate broiler, although it has a broiler setting. I don’t know what that signifies, as I am renting and have no owner’s manual for this old stove.

I am wondering if there it would ruin the chicken to keep it in the oven and switch to broiler mode once the 35 minutes of baking are up, or if there is perhaps even another alternative to what you suggest here for this. Any help would be appreciated! I’m new to cooking and not aware of all my options!

Thank you,
Christianne

By: zoe

zoe — Sun, 09 Aug 2009 01:07:31 +0000

I love this type of chicken with yogurt. Beautiful!

By: Navita

Navita — Fri, 07 Aug 2009 14:07:53 +0000

Gorgeous! I am an Indian and you sure don’t seem like a novice in Indian cooking

Great recipe and nice twist with the bread crumbs.

By: TasteHongKong

TasteHongKong — Fri, 07 Aug 2009 05:12:57 +0000

A couple of pic on Garam Masala, enjoy!
http://indianfood.about.com/od/masalarecipes/r/garammasala.htm
http://www.finecooking.com/recipes/garam-marsala.aspx

Thank you for sharing, both of you above.

By: katie

katie — Fri, 07 Aug 2009 05:12:43 +0000

Cali – oooohh thanks for that recipe. I ADORE a fortune saved. This chicken looks so GOOD. Hey Nosh…I’m on my way up to Tulsa town – my daughter starts school there -moving her into the dorm Friday. Look for the crying redheaded mom needing tissues!

Can’t wait to try this chicken!