Slow-oven tandoori chicken (Murg Khusk Parda)
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