Indian Tandoori Murga Recipe

Tandoori Murga is an Indian dish, for which every Indian especially Punjabi craves for. So lets learn, how you can cook this Indian dish easily.

Portion Size – One
Plateware – Big Kebab Platter

No Reviews


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



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

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

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


*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.

Leave a Reply

Your email address will not be published. Required fields are marked *