Slow-oven tandoori chicken (Murg Khusk Parda) recipe
For the tandoori chicken:
2 (600 g (22 oz) each) Chicken broiler, skinned, washed
Salt to taste
5 tsp (25 g) Red chilli paste
2 tsp (12 g) Ginger (adrak) paste
3 tbsp (54 g) 1 3/4 oz Garlic (lasan) paste
2 tbsp (30 ml) 1 fl oz Lemon (nimbu) juice
Salt to taste
5 tsp (25 g) Red chilli paste
2 tsp (12 g) Ginger (adrak) paste
3 tbsp (54 g) 1 3/4 oz Garlic (lasan) paste
2 tbsp (30 ml) 1 fl oz Lemon (nimbu) juice
For the marinade:
1 cup (200 g) 7 oz Yoghurt (dahi), drained
1 tsp (1 1/2 g) Cumin (jeera) powder
2 tsp (4 g) Garam masala
5 tsp (30 g) 1 oz Ginger paste
2 tbsp (30 ml) 1 fl oz Lemon juice
1/4 cup (50 ml) 1 3/4 fl oz Vegetable oil
a few strands Saffron (kesar)
1 tsp (1 1/2 g) Cumin (jeera) powder
2 tsp (4 g) Garam masala
5 tsp (30 g) 1 oz Ginger paste
2 tbsp (30 ml) 1 fl oz Lemon juice
1/4 cup (50 ml) 1 3/4 fl oz Vegetable oil
a few strands Saffron (kesar)
For the (covering) dough:
1 1/2 cups (150 g) 5 oz Refined flour (maida)
Salt to taste
2 tsp (6 g) Sugar
1/2 cup (100 ml) 3 1/2 fl oz Milk
2 drops Vetivier (kewda) essence
2 1/2 tbsp (50 g) 1 3/4 oz Butter, melted
6 tbsp (120 ml) 4 fl oz Cream
2 Egg yolks
Salt to taste
2 tsp (6 g) Sugar
1/2 cup (100 ml) 3 1/2 fl oz Milk
2 drops Vetivier (kewda) essence
2 1/2 tbsp (50 g) 1 3/4 oz Butter, melted
6 tbsp (120 ml) 4 fl oz Cream
2 Egg yolks
method
1. Make 3 incisions each on breasts, thighs, and legs of chicken.
2. Mix salt, red chilli paste, ginger-garlic pastes, and lemon juice together; rub into the chicken. Keep aside for 30 minutes.
3. For the marinade, whisk yoghurt in a bowl, add all the ingredients and mix well. Coat chicken with the marinade and refrigerate for 5 - 6 hours.
4. Preheat the oven or tandoor to 180°C (350°F). Roast the chicken for 15 minutes or until almost done. Keep aside.
5. Grease two casserole dishes, one for each chicken.
6. For the (covering) dough, sieve the flour and salt in a mixing bowl.
7. Dissolve sugar in warm milk; add the vetivier essence and stir. Pour this into the flour mixture and knead into a dough. Keep aside for 15 minutes.
8. Add butter to the dough, knead again and keep aside for 10 minutes.
9. Divide the dough into two equal portions, shape into balls and dust with flour. Keep aside for another 5 minutes.
10. Roll out the balls into discs, the size of each casserole dish. Prick the surface of the disc with a fork. Preheat the oven to 150°C (300°F).
11. Cut each chicken into 4 pieces and arrange them in the casserole. Drizzle the cream over the chicken and cover the dish with the rolled out disc to make a covering (purdah). Press the edges to seal and brush the top with beaten egg yolk.
12. Bake for 10-15 minutes, until the covering is golden brown. Cut open the covering and serve the chicken with one portion of the covering.
2. Mix salt, red chilli paste, ginger-garlic pastes, and lemon juice together; rub into the chicken. Keep aside for 30 minutes.
3. For the marinade, whisk yoghurt in a bowl, add all the ingredients and mix well. Coat chicken with the marinade and refrigerate for 5 - 6 hours.
4. Preheat the oven or tandoor to 180°C (350°F). Roast the chicken for 15 minutes or until almost done. Keep aside.
5. Grease two casserole dishes, one for each chicken.
6. For the (covering) dough, sieve the flour and salt in a mixing bowl.
7. Dissolve sugar in warm milk; add the vetivier essence and stir. Pour this into the flour mixture and knead into a dough. Keep aside for 15 minutes.
8. Add butter to the dough, knead again and keep aside for 10 minutes.
9. Divide the dough into two equal portions, shape into balls and dust with flour. Keep aside for another 5 minutes.
10. Roll out the balls into discs, the size of each casserole dish. Prick the surface of the disc with a fork. Preheat the oven to 150°C (300°F).
11. Cut each chicken into 4 pieces and arrange them in the casserole. Drizzle the cream over the chicken and cover the dish with the rolled out disc to make a covering (purdah). Press the edges to seal and brush the top with beaten egg yolk.
12. Bake for 10-15 minutes, until the covering is golden brown. Cut open the covering and serve the chicken with one portion of the covering.
serving amount
serves: 4-5
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