Murgh Tandoori – Tandoori Chicken

Tandoori Chicken 8

Murgh Tandoori – Tandoori Chicken

Murgh Tandoori - Tandoori Chicken

  • Servings: 4
  • Difficulty: Average
  • Print

Ingredients

  • 1 Medium chicken

First Marinade

  • Salt
  • 1 tsp red chillie powder or to taste
  • 2 tbs. lemon juice
  • Butter for basting

Second Marinade

  • 100g/3 tbsp. yoghurt
  • 100g/3 1/2 tbsp. cream
  • 1 1/2 tsp ginger paste
  • 1 1/2 tsp garlic paste
  • 1/2 tsp. cumin powder
  • 1/4 tsp garam masala
  • 1/2 tsp. saffrom
  • 1 drop orange color
  1. Remove skin, clean and wash chicken.  Make two to three deep incsions each on the breasts, legs and thighs and marinate with salt, chillie powder and lemon juice. Keep aside for 15 minutes.
  2. Whisk yoghurt in a large bowl, add the remaining ingredients and mix well.  Rub the chicken with this mixture.  Keep aside for four hours or overnight if desired.
  3. Preheat oven to 350deg F. Skewer the chicken and keep a tray underneath to collect the drippings or roast in a hot tandoor or pre-heated oven till the moisture evaporates and it starts leaving oil. Baste with butter, if required.
  4. .Cut the tandoori chicken into desired sized pieces and serve with sliced onion, lemon, green salad and naan or any bread of your choice.

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