Murgh Tandoori
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.
Diets
Ingredients
vegetable/canola oil
2 tablespoon
tandoori chicken masala
0.5 packet
chicken drumsticks
6
chili powder - as
2 servings
full fat yogurt
1 cup
garam masala powder
1 teaspoon
garlic)
2 teaspoons
ginger paste
2 teaspoons
lemon juice
4 tablespoon
kasuri methi
2 tablespoon
orange food color
1 pinch
salt - as
2 servings
Cooking in Steps
-
1Clean 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
garam masala
garlic paste
lemon juice
chicken drumsticks
food color
whole chicken
ginger
yogurt
dried fenugreek leaves
salt
dry seasoning rub
knife
bowl -
2Remove 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
grill -
3Remove the chicken from the marinade, pressing lightly to extract excess marinade, and brush with oil.
marinade
whole chicken
cooking oil
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4Place 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
whole chicken
grill
knife
oven -
5Place 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
cooking oil
roasting pan
oven