We weren’t going to let a 24-hour marinade or the lack of a 900-degree oven keep us from turning this great Indian classic into an easy weeknight dinner.
Think you need a 24-hour marinade and 900-degree oven to make tandoori chicken? Think again. Our recipe can be made year-round in the oven and is complemented by perfectly cooked rice pilaf.
Traditional recipes insist that for a truly great pilaf you must soak or at least repeatedly rinse the rice before cooking. Is this really necessary, or is it just an old wives' tale?
Could any of the new, innovative models we tested dethrone our good old chef's knife for hacking up bones and chopping onions?
© 2020 America's Test Kitchen. All rights reserved.
Learn real cooking skills from your favorite food experts
The iconic magazine that investigates how and why recipes work
American classics, everyday favorites, and the stories behind them
Experts teach 200+ online courses for home cooks at every skill level
Kid tested, kid approved: Welcome to America’s Test Kitchen for the next generation