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Barbecued Chicken (Tandoori Murgh)

Cuisine: Indian
Type: Chicken
Courses: Dressings
Serves: 1 people

Recipe Ingredients

2 lbs 908g / 32ozChicken pieces
3/4 lb 340g / 11ozOnion (small)
1/3 cup 78mlTomato sauce
1/3 cup 78mlNonfat plain yogurt
3/4 teaspoon 3.8mlFresh ginger - chopped
2   Garlic cloves
1 1/4 teaspoons 6.3mlCoriander
1/4 teaspoon 1.3mlCayenne pepper - (optional)
1 1/4   Whole cloves
3/4 teaspoon 3.8mlCumin seeds
2 3/4   Cardamom pods
3/4 teaspoon 3.8mlSalt
3/4 teaspoon 3.8mlGaram masala
1/8 teaspoon 0.6mlRed food coloring

Recipe Instructions

Prep: 15 min, Marinate: 4:00, Cook: 45 min.

Remove the skin and all visible fat from the chicken pieces. (I often have the butcher skin the chicken.) Cut 2-3 slits, 1 inch long and 1/2 inch deep, in each piece of chicken. Place in a casserole dish and set aside. Cut onion into 4-5 pieces. In a blender jar put onion, tomato sauce, yogurt, ginger, garlic cloves, coriander, cayenne pepper, cloves, cumin seeds, cardamom pods, salt, garam masala and red food coloring.

Blend to a smooth paste. Pour the tandoori paste on the chicken and turn pieces to thoroughly coat with spices. Cover with a lid or plastic wrap and marinate in the refrigerator 4-24 hours.

Preheat oven to 400F. Remove chicken pieces from the marinade, saving marinade. Arrange pieces in a broiler pan. Bake uncovered in the middle of the oven for 30 minutes.

Turn pieces over and brush with remaining marinade. Bake for 10-15 minutes until chicken is tender. Turn oven to broil. Turn pieces over once again and broil for 5 minutes to get a nice red color.

Transfer to a serving platter. Serve with lemon wedges or squeeze lemon juice over the chicken before eating, if desired.

From Lite and Luscious Cuisine of India by Madhu Gadia,


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