Tandoori Murghi - Roast Spiced Chicken

Recipe Ingredients

1 cup	237ml	Yogurt - unflavored
2 tablespoons	30ml	Ginger root - finely chopped
1 tablespoon	15ml	Salt
2 teaspoons	10ml	Ground cumin
2 teaspoons	10ml	Paprika
1 teaspoon	5ml	Ground coriander
1 teaspoon	5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Ground cardamom
1/2 teaspoon	2.5ml	Ground nutmeg
1/2 teaspoon	2.5ml	Black pepper - freshly ground
1/8 teaspoon	0.6ml	Cayenne pepper - or to taste
4		Red food coloring - optional
2		Broiler chicken - about 2 1/2 lb each
1/4 cup	49g / 1.7oz	Butter or margarine - melted
2		Lemons - cut in wedges
		Parsley sprigs

Recipe Instructions

Mix all except chickens, butter, lemons and parsley. Spread yogurt mixture on chickens, inside and out; cover, refrigerate at least 4 hours but not more than 24.

Heat oven to 375f. Place chickens in greased roasting pan, 15 1/2 x 10 1/2 x 2 1/4 inches. Pour butter over chicken. Roast, spooning butter over chicken often, until drumstick meat feels very soft when pressed between fingers. About 1 1/4 to 1 1/2 hours. Garnish with lemon wedges and parsley. To serve, carve or cut chickens into 8ths.

In India, a special pit-type clay oven, called a Tandoor oven, is used for cooking the chicken.

Source:
Old clipping - 1974

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.