Indian Tandoori Murga Recipe
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Ingredients
Adjust Servings
375Gms Chicken Whole buy fresh | |
10ML Malt Vinegar | |
15Gms Lemon Juice | |
100Gms Hung Yogurt | |
10Gms Red Chilly Powder | |
15Gms Turmeric Powder | |
5Gms Yellow Chilly Powder | |
10Gms Garam Masla | |
30ML Oil | |
30Gms Cream UHT | |
15Gms Ginger | |
20Gms Gram Flour | |
20Gms Salt | |
15Gms Garlic Peeled |
For Dressing
130Gms Kebab Salad | |
10Gms Tamarind Chutney | |
10Gms Mint Chutney | |
10Gms Yoghurt | |
5Gms Chat Masla | |
8Gms Ghee |
Nutritional Information
200g
Fat
100g
Protein
146g
Sugars
436g
Calories
24g
Carbs
137g
Trans fat
Directions
1.
Stage 1 - Marination
Clean the Chicken and put gashes (cuts) as per Tandoori chicken standard. Rub the chicken with some salt at the gashes. Make a liquid with lemon juice, salt and ginger garlic paste.
Sprinkle this water evenly on the chicken. Rubbing the chicken in the process. Rest the chicken for 1 hour.
Mark as complete
2.
Stage 2 - Yogurt Masala
In a clean vessel, add the yogurt and whisk properly. Add ginger garlic paste to this and whisk well. Add salt, malt vinegar and lemon juice. Check for sourness.
Add the remaining powdered masala. Check again for color, spice level and sourness. Add oil and cream in the last for moisture. Marinate the chicken in this masala properly
Mark as complete
3.
Stage 3 - Final Part
Char grille the chicken in the Tandoor. Serve hot sprinkle with lemon juice and Chaat masala
Serve hot(one leg /one breast on the bone in one portion)
Mark as complete
Notes
*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.
*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.
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