Tandoori Murg (Marinated Spiced Chicken) recipe
information
Tandoori in Indian cooking indicates that the main ingredient {usually lamb or chicken) has been cooked in a special clay oven called a tandoor. You can, however, use a domestic oven instead—in this case, either put the chicken on a rack in a roasting pan or on a spit. Traditionally tandoori chicken is served with sliced onions, tomatoes and green chillis.
ingredients
1 1/2 kg (3 lb) Chicken, skinned
1 tsp Hot chilli powder
Salt and pepper to taste
2 Tbs Lemon juice
50 g (2 oz) 4 Tbs Butter, melted
1 tsp Hot chilli powder
Salt and pepper to taste
2 Tbs Lemon juice
50 g (2 oz) 4 Tbs Butter, melted
for the Marinade
3 Tbs Yogurt
4 Garlic cloves
1 Tbs Raisins
piece Fresh root ginger, peeled 5 cm (2 in) and finely chopped
1 tsp Cumin seeds
1 Tbs Coriander seeds
2 Dried red chillis
1/2 tsp Orange or red food colouring
4 Garlic cloves
1 Tbs Raisins
piece Fresh root ginger, peeled 5 cm (2 in) and finely chopped
1 tsp Cumin seeds
1 Tbs Coriander seeds
2 Dried red chillis
1/2 tsp Orange or red food colouring
method
1. Make gashes in the thighs and on each side of the breast of the chicken. Mix the chilli powder, seasoning to taste and lemon juice together, then rub the mixture all over the bird, especially into the gashes. Set aside for 20 minutes.
2. Meanwhile, prepare the marinade. Put all the ingredients, except the red food colouring, into a blender and puree until smooth. Transfer the mixture to a small bowl and stir in the food colouring. Put the chicken in a large bowl and spread the yogurt mixture all over the chicken, rubbing it well into the gashes. Cover the bowl and chill in the refrigerator for 24 hours.
3. Preheat the oven to fairly hot 200 °C (Gas Mark 6, 400°F).
4. Put the chicken, on its back, on a rack in a roasting pan. Pour in enough water just to cover the bottom of the pan—this is to prevent the drippings from burning. Spoon all the marinade left in the bowl over the chicken, then a tablespoon of the melted butter. Roast the chicken for 1 hour, or until it is very tender, basting frequently with the remaining melted butter and the drippings in the pan.
5. Remove the pan from the oven. Put the chicken on a carving board and cut into serving pieces. Arrange the pieces on a warmed platter. Scrape any drippings from the pan and spoon over the chicken. Serve at once.
2. Meanwhile, prepare the marinade. Put all the ingredients, except the red food colouring, into a blender and puree until smooth. Transfer the mixture to a small bowl and stir in the food colouring. Put the chicken in a large bowl and spread the yogurt mixture all over the chicken, rubbing it well into the gashes. Cover the bowl and chill in the refrigerator for 24 hours.
3. Preheat the oven to fairly hot 200 °C (Gas Mark 6, 400°F).
4. Put the chicken, on its back, on a rack in a roasting pan. Pour in enough water just to cover the bottom of the pan—this is to prevent the drippings from burning. Spoon all the marinade left in the bowl over the chicken, then a tablespoon of the melted butter. Roast the chicken for 1 hour, or until it is very tender, basting frequently with the remaining melted butter and the drippings in the pan.
5. Remove the pan from the oven. Put the chicken on a carving board and cut into serving pieces. Arrange the pieces on a warmed platter. Scrape any drippings from the pan and spoon over the chicken. Serve at once.
serving amount
2 - 3 servings
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