Tandoori Murg
Equipment
- Shallow dish
- Refrigerator
- Tandoor
- Charcoal grill
- Metal skewers
- Oven
- Roasting Tin
- Pan
- Board
Ingredients
- 1 x 800 g Chicken cleaned
- Butter melted, for basting
- 2 tablespoons Chaat Masala
- 4 tablespoons Lemon juice
For the first marinade
- 1/2 tablespoon Ginger Paste
- 1/2 tablespoon Garlic Paste
- 1 tablespoon Red chilli paste
- 2 tablespoons Lemon juice
- Salt
For the second marinade
- 400 ml Natural (plain) yoghurt (1 2/3 cups) hung, whisked
- 1/2 tablespoon Ginger Paste
- 1/2 tablespoon Garlic Paste
- 2 tablespoons Garam Masala
- 1 tablespoon Fenugreek leaves ground dried
- 5 1/2 tablespoons Vegetable oil
Instructions
- Using a sharp knife, make 3 incisions on the breast and leg of the chicken.
- For the first marinade, put the pastes and lemon juice in a large shallow dish. Season with salt and mix well. Add the chicken and rub the mixture evenly over to coat. Cover and allow to marinate in the refrigerator for 1 hour.
- Put the yoghurt in another large shallow dish, add the ginger and garlic pastes, garam masala, ground dried fenugreek and oil and mix well. Add the marinated chicken to this mixture, and rub the marinade evenly over to coat. Cover and allow to marinate in the refrigerator for a further 2-3 hours.
- Prepare a tandoor or charcoal grill for moderate heat, or alternatively preheat the oven to 200’C / 400”F / Gas Mark 6. Thread the marinated chicken from the tail to the head onto a metal skewer.
- Roast in a moderately hot tandoor or over a charcoal grill for 12-15 minutes, or until half done.
- If roasting the chicken in the oven, place the chicken in a roasting tin (pan), cover with foil, and roast for about 1 - 1 1/2 hours, or until the juices run clear when a skewer is inserted into the thickest part of the meat.
- Halfway through cooking, baste the chicken with any remaining marinade.
- Remove the skewer from the heat and hang it up for about 2-3 minutes to allow any excess moisture to drain out completely. Put the skewer in a dish, baste with melted butter, and roast again in the tandoor, over the charcoal grill, or in the oven for a further 5-7 minutes, or until cooked.
- Transfer the chicken to a board and cut it into 4 pieces. Sprinkle over the chaat masala and lemon juice, and serve hot.
Video
Nutrition
Serving: 4gSodium: 116mgCalcium: 140mgVitamin C: 17mgVitamin A: 271IUSugar: 5gFiber: 3gPotassium: 387mgCholesterol: 85mgCalories: 470kcalTrans Fat: 1gSaturated Fat: 22gFat: 38gProtein: 23gCarbohydrates: 9gIron: 1mg
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