Tandoori Murgh Recipe

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Tandoori Murgh
How to make Tandoori Murgh
  • Chef: Rupashree Singh
  • Recipe Servings: 4
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Here's a cracker of a dish, whole grilled chicken with sensational spices - this is set to crown you as the best host.

Ingredients of Tandoori Murgh

  • 1 kg - chicken
  • 4 Tbsp yoghurt/curd
  • 2 Tbsp vinegar or lemon juice
  • 2 Tbsp ginger-garlic paste
  • 4 Tbsp vegetable oil
  • 1 tsp ground pepper
  • Red chilli powder
  • 1 Tbsp kasoori methi
  • Salt
  • 1 Tbsp tandoori masala or garam masala:
  • Red food colour

How to Make Tandoori Murgh

  • 1.Mix together all the ingredients (except chicken) and let it rest for some time.
  • 2.Remove the skin & clean the chicken.
  • 3.Make deep gashes in the chicken.
  • 4.Now marinate the chicken well with the spice blend, rub evenly inside-out.
  • 5.Let it rest in the refrigerator for at least 8 hours
  • 6.Preheat oven to 180-190 degree.
  • 7.Grill the chicken for an hour or so (changing sides after 30mins).
  • 8.Brush oil to the sides while turning.
  • 9.Towards the end increase the temperature above 200 degree to allow browning of the top surface.
  • 10.Remove from oven when cooked, sprinkle some parsley & ground pepper.
  • 11.Serve hot with salad, lemon wedges & mint chutney.