Tandoori Murgh

tandoori murgh
Tandoori Murgh is a Chicken marinated in yogurt and spices, and slow cooked in an electric oven or gas oven, or on charcoal tandoor. The heat for a tandoor was traditionally generated by a charcoal or wood-fire, burning within the tandoor itself, thus exposing the food to live-fire, radiant heat cooking, and hot-air, convection cooking, and smoking by the fat and food juices that drip on to the charcoal.


1. Chicken thighs - 1/2 kg
2. Hung curd - 3 tbsp
3. Ginger garlic paste- 1/4th tsp
4. Red chilly powder 1 tsp
5. Cumin powder - 1/4 tsp
6. Coriander powder 1/4 tsp 
7. Tandoori colour - 2 pinch 
8. Pepper powder - 1/4 tsp 
9. Salt according to taste 
10. Cooking oil - 1-2 tsp 
11. Juice of Lemon - one

Cooking method:

1. Mix all of the ingredients and marinate the chicken and keep it in the fridge over night.

2. Take out  the marinated chicken from fridge and grill it until cooked, about 3-5 minutes per side in an pre-heated oven. Here, I have used an electric barbecue as shown in the picture.


*For the green colour chicken. To the same hung curd you have to add green chutney (make a paste of one cup coriander leaves, a cup of mint leaves, four green chillies, one inch piece ginger, five pods of garlic).

* To this green chutney add hung curd, salt, pepper powder, pinch of garam masala and juice of one lemon. Salt accordingly.

* Marinate chicken with two spoon oil.

Once the Tandoori Murgh is done sprinkle chat masala and serve with onions slices.

Recipe and Photo shared by Sarita