Category Main course non-vegetarian dish
Region Northern India
Descriptive English Name Indian Barbecued Chicken
Served Hot with tandoori roti (Indian bread baked in an earthen pot) or steamed white rice
Cooking Time Several hours for marinating and then 40 minutes
Tandoori Murg (also called Tandoori Chicken) is whole chicken that is traditionally cooked in a tall and cylindrical brick or clay oven. The chicken is smoked over intense heat, usually at temperatures exceeding 500 degrees Fahrenheit. In the recipe below, we will be using a regular oven.
1 full chicken
1 cup plain yogurt
1 1/2 tablespoons red chili powder
1 tablespoon ginger powder
2 tablespoons coriander powder
1 tablespoon garlic powder
1 tablespoon cumin powder
1/2 tablespoon garam masala (a mixture of multiple Indian aromatic spices available at any Indian store)
1 1/2 tablespoons salt (use less if tenderizer contains salt)
- Clean the insides of the chicken. Remove the skin and make deep cuts all over the chicken with a knife. This helps the chicken absorb the marinade.
- Rub the chicken with the tenderizer and let it stand for an hour or so.
- The marinade: Place the yogurt in a deep bowl. If the yogurt is fairly thick or creamy in consistency you can add one cup of water. Add all the spices and mix well to form a uniform blend. Now coat the chicken with the marinade. Cover the bowl with a lid and let it stand for 6 hours in the refrigerator.
- Using a brush or spoon, coat the chicken with melted butter. Preheat the oven to 400 degrees Fahrenheit. Grill the chicken in the oven.
- Turn the chicken over when it takes on a brownish-red color (or darker if you prefer it well done). To check if the chicken is done, poke it with a fork. You will know that the meat is cooked if it separates easily from the bone.
- Cut the chicken into conventional pieces like drumstick, breast, and the like. Place the chicken pieces on a serving plate and top with onion rings. Finally, sprinkle some salt and lemon juice over it.
- It is a good idea to allow the chicken to remain in the marinade for more than 6 hours. Marinating overnight can make some delicious tandoori chicken for lunch.
- You can use the same recipe to make Chicken Tikka. Just use small boneless pieces of chicken and push them through skewers.