Murgh Tandoori

Murgh Tandoori

  Ready in : 45 mins

Murgh Tandoori is a gluten free and ketogenic recipe with 2 servings. For $4.08 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This main course has 586 calories, 45g of protein, and 40g of fat per serving. 1 person has tried and liked this recipe. A mixture of orange food color, tandoori chicken masala, garam masala powder, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 60%, which is solid. If you like this recipe, you might also like recipes such as Methi Murgh, Murgh Makhani, and Murgh Makhani.

Ingredients

vegetable/canola oil

vegetable/canola oil

2 tablespoon

tandoori chicken masala

tandoori chicken masala

0.5 packet

chicken drumsticks

chicken drumsticks

6

chili powder - as

chili powder - as

2 servings

full fat yogurt

full fat yogurt

1 cup

garam masala powder

garam masala powder

1 teaspoon

garlic)

garlic)

2 teaspoons

ginger paste

ginger paste

2 teaspoons

lemon juice

lemon juice

4 tablespoon

kasuri methi

kasuri methi

2 tablespoon

orange food color

orange food color

1 pinch

salt - as

salt - as

2 servings

Cooking in Steps

  1. 1
    Clean the drumsticks and marinate with lemon juice and salt and then using a sharp knife, cut slashes in the flesh to allow the marination to penetrate and keep aside for 1 hour.Take a bowl and mix the yogurt, tandoori masala, red chili powder, garam masala powder, ginger & garlic paste, kasuri methi & food color and then pour the mixture over the chicken and rub it into the flesh, turning the chicken several times.Cover and refrigerate 8 hours or overnight.

    chili powder

    chili powder

    garam masala

    garam masala

    garlic paste

    garlic paste

    lemon juice

    lemon juice

    chicken drumsticks

    chicken drumsticks

    food color

    food color

    whole chicken

    whole chicken

    ginger

    ginger

    yogurt

    yogurt

    dried fenugreek leaves

    dried fenugreek leaves

    salt

    salt

    dry seasoning rub

    dry seasoning rub

    knife
    knife
    bowl
    bowl
  2. 2
    Remove the chicken from the refrigerator at least 30 minutes before cooking.The chicken may be grilled or roasted.If using a charcoal grill, prepare a fire for direct-heat cooking. Position the grill rack 5 inches from the fire. Allow the coals to burn until white ash covers them and the heat is moderate.

    whole chicken

    whole chicken

    grill
    grill
  3. 3
    Remove the chicken from the marinade, pressing lightly to extract excess marinade, and brush with oil.

    marinade

    marinade

    whole chicken

    whole chicken

    cooking oil

    cooking oil

  4. 4
    Place the chicken pieces on a well-oiled grill rack and; grill, covered, with the vents open, turning 3 or 4 times, 45 minutes or until the juices run clear when a piece is pierced near the bone with a knife.If roasting, preheat the oven to 450 F or 230 C degree. Turn the oven to 400 F just before you put the chicken inside the oven.

    chicken pieces

    chicken pieces

    whole chicken

    whole chicken

    grill
    grill
    knife
    knife
    oven
    oven
  5. 5
    Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 40 minutes to 45 minutes until the juices run clear & chicken looks little burnt in color. Roasting time may depend on the quantity of chicken. If 5 - 6 pieces of chicken drums, It will take 40 minutes to 45 minutes. Just check after 30 minutes if the flesh is coming out of the bone or not. If so then it is cooked. Take the chicken out from the oven and serve hot.

    whole chicken

    whole chicken

    cooking oil

    cooking oil

    roasting pan
    roasting pan
    oven
    oven