Tandoori Murghi

Food : Indian Chicken Recipes : Tandoori Murghi

Ingredients

  • 4 skinned Chicken Quarters
  • 2 tblsp Lemon Juice (Nimbu Ka Raas)
  • 1 Garlic Clove (Lasun)
  • 1 inch piece peeled and coarsely chopped Fresh Ginger (Adrak)
  • 1 Green chilli (Hari mirch)
  • 1 tblsp Water
  • 4 tblsp Natural Yogurt (Dahi)
  • 1 tsp Grouna Cumin (Jeera)
  • 1 tsp Garam masala
  • 1 tsp Paprika
  • 1 tsp Salt (Namak)
  • A few drop of Yellow Food Colouring
  • 2 tblsp melted Ghee
  • For garnishing:
  • Lemon Wedges
  • Onion (Pyaj) rings

How to make Tandoori Murghi :

  • Make 3-4 cuts in each chicken quarter using a knife.
  • Put the chicken in an ovenproof dish.
  • Combine lemon juice.
  • Rub it into the incisions.
  • Cover it.
  • Let it marinate for about 30 minutes.
  • Combine garlic, ginger and green chilli and water in a blender.
  • Grind to make a smooth paste like mixture.
  • Combine the paste to yogurt, ground cumin, garam masala, paprika, salt, food colouring and the melted ghee.
  • Mix all the ingredients well.
  • Spread them over marinated chicken pieces.
  • Coat the pieces with the yogurt marinade.
  • Cover it.
  • Let it marinate at room temperature for about 5 hours.
  • Turn once or twice maximum.
  • Place chicken in a oven at 325 F.
  • Let it roast for 1 hour.
  • Bast frequently and turn once.
  • The chicken should be tender and most of the marinade should be evaporated.
  • Then grill the chicken over hot charcoal.
  • Garnish it with lemon wedges and onion rings.