Murgh Tandoori

The king of roasts is here. MurMurgh tandoori - Platter To Palategh Tandoori is marinated in lemon juice, yogurt and spices, then grilled or broiled. Plan ahead. This recipe needs to be marinated for at least 6 hours or overnight.

Preparation Time 6-8 hours
Cooking Time 25-30 minutes
Servings 4
Main Ingredients Chicken leg-pieces/breasts/thighs
Main Equipment  Gas Oven Tandoor
Course Starter
Level Of Cooking Medium

Ingredients                                                                  

  • Chicken  800 grams
  • Natural Yogurt  1 cup
  • Kashmiri Red Chilli Powder  2 teaspoons
  • Lemon Juice  2 tablespoons
  • Ginger Paste  2 tablespoons
  • Garlic Paste  2 tablespoons
  • Garam masala Powder  1 teaspoon
  • Mustard Oil (alternative, Olive Oil)  2 tablespoon
  • Salted Butter  2 tablespoons
  • Chat Masala  1/2 teaspoon
  • Black Salt  1/2 teaspoon
  • Salt  to taste

Method

Step 1
Make cuts with a sharp knife on the chicken breast, legs and thighs to allow marinade to penetrate.

Step 2

For the first marinade, apply salt, one teaspoon Kashmiri red chilli powder, half teaspoon garam masala, one tablespoon ginger paste, one tablespoon garlic paste and two tablespoons lemon juice over the chicken and mix well. Set aside for half an hour.

Step 3
For the second marinade, tie up yogurt in a piece of muslin or thin kerchief-size cloth and hang over a bowl for at least 30 minutes.

Hung Yogurt - Platter To Palate - With WatermarkStep 4
Drain out the excess water and remove the thick yogurt into a bowl. Add the remaining Kashmiri red chilli powder, salt, ginger paste, garlic paste, garam masala powder, half teaspoon black salt (or chat masala) and two tablespoons of mustard oil. Whisk until well-mixed. A nice natural orangish-red colour marinade is ready.


Step 5
Then, rub this mixture well over the chicken piece by piece. Ensure the mixture goes inside the slits and marinate for 4-5 hours in a refrigerator. Remove the chicken from the refrigerator at least 30 minutes before roasting.

Step 6
Pre-heat the Gas-Oven Tandoor for 5-10 Gas Oven Tandoor - Platter To Palate - With Watermarkminutes before cooking (very essential to get a nice tandoori flavour). Once it’s nice and hot place the chicken and cover it up for 15-20 minutes.

Step 7
After 15-20 minutes check the chicken. Brush it with butter and let it cook for 5-7 minutes to get a nice smoky flavour. After 5-7 minutes, check if the chicken is well cooked.

Step 8
Take it out, brush it with little butter on top and sprinkle some chat masala. Best served with Green Chutney, Onion Rings and Lemon Wedges.

Your juicy Murgh Tandoori is ready exactly how you would get in a restaurant. Healthy and tasty!

Relish your Palate!

(PS: This recipe is exclusive for Gas Oven Tandoor)

 

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