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.
Could any of the new, innovative models we tested dethrone our good old chef's knife for hacking up bones and chopping onions?
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?
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