Slow-oven tandoori chicken (Murg Khusk Parda)

Slow-oven tandoori chicken (Murg Khusk Parda)

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Servings: 5
Calories: 1072

Ingredients
 

  • 2 Chicken broiler skinned, washed, weighin 22 oz each
  • Salt to taste
  • 5 tsp Red chilli paste
  • 2 tsp Ginger adrak paste
  • 3 tbsp Garlic lasan paste
  • 2 tbsp Lemon nimbu juice

for the marinade:

  • 7 oz Yoghurt dahi, drained
  • 1 tsp Cumin jeera powder
  • 2 tsp Garam masala
  • 5 tsp Ginger paste
  • 2 tbsp Lemon juice
  • 1 3/4 floz Vegetable oil
  • a few strands Saffron kesar

for the (covering) dough:

  • 5 oz Refined flour maida
  • Salt to taste
  • 2 tsp Sugar
  • 3 1/2 floz Milk
  • 2 drops Vetivier kewda essence
  • 2 1/2 tbsp Butter melted
  • 4 floz Cream
  • 2 Egg yolks

Instructions

  • Make 3 incisions each on breasts, thighs, and legs of chicken.
  • Mix salt, red chilli paste, ginger-garlic pastes, and lemon juice together; rub into the chicken. Keep aside for 30 minutes.
  • 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.
  • Preheat the oven or tandoor to 180°C (350°F). Roast the chicken for 15 minutes or until almost done. Keep aside.
  • Grease two casserole dishes, one for each chicken.
  • For the (covering) dough, sieve the flour and salt in a mixing bowl.
  • 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.
  • Add butter to the dough, knead again and keep aside for 10 minutes.
  • Divide the dough into two equal portions, shape into balls and dust with flour. Keep aside for another 5 minutes.
  • 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).
  • 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.
  • 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.
Calories: 1072 kcal
Carbohydrates: 32 g
Protein: 64 g
Fat: 75g
Saturated Fat: 26 g
Trans Fat: 1 g
Cholesterol: 361 mg
Sodium: 308 mg
Potassium: 785 mg
Fiber: 2 g
Sugar: 5 g
Vitamin A: 1143 IU
Vitamin C: 13 mg
Calcium: 151 mg
Iron: 5 mg
Cuisine Indian
Ingredients Chicken
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