I love tandoori chicken, so the last time I had a whole chicken, I decided to just roast the WHOLE thing in a tandoori marinade. Note that the cayennne, hot peppers and black pepper are optional - use one or more as desired.

The recipe here uses a skinless chicken - the fat and calories will be MUCH higher if you leave the skin on.

The foil is essential if you don't want a dried-out chicken - remember that this is skinless chicken!

Each serving here is the traditional quarter chicken (breast and wing, or leg and thigh) - probably enough for 2 individual 3-oz servings, so keep that in mind when you look at the nutrition information. :)

You can use the same marinade and just coat 4 chicken breasts or 4 leg-and-thigh pieces instead, if you prefer a quicker, less messy preparation.

Enjoy!

Submitted by BIGGIRL2082010

Paneer is a kind of fresh Indian cheese. It is simple to make and I personally find it as delicious as cheddar or mozzarella.

Submitted by SJEROSLOW

I would love to take credit for this recipee but it belongs to my friend Jen who usues authentic spices directly from India, you can however purchase these spices at a specialty Indian store in your area.

Submitted by JANNERS1980

This soup is so hearty and satsifying, with unique flavors inspired by Keema (an Indian casserole). It makes 8 very hearty servings and is really delicious with naan bread.

If you prefer a vegetarian soup, simply omit the ground turkey.

Submitted by TOMIANNIE

This is the easiest recipe I've found yet for a really great tasting version of authentic Indian Butter Chicken. I like to call this an Indo-American version because my roots come from India but I was born and raised here in the states so my recipes adapt to both cultures!

Submitted by RAIN454

A perfect oven to table dish that can be easily adapted to suit your pantry and palate.

Submitted by CHEF_MEG