Tandoori murgh is also known as whole tandoori murgh. It is a chicken dish. Tandoori murgh is one of Northern India’s most popular dishes.
Preparation time: 4:30 hours
Cooking time: 15 minutes
Chicken : 2 chicken each 600gm
Red Chilli powder : 5gm/ 1 tsp
Salt to taste
Garlic paste : 15gm/ 2½ tsp
Ginger paste : 15gm/ 2½ tsp
Cumin Powder :5gm/ 1 tsp
Garam Masala : 3gm/ ½ tsp
Lemon juice :60ml/ 4 Tbs
Butter as to required
Yoghurt(curd) : 100gm/ 6 Tbs
Cream : 100gm/ 7 Tbs
Saffron : ½gm / 1 tsp
Orange Colour: 1 drop
Step:1 Clean and remove the whole chicken skin.
Step:2 Take the Garlic paste ,Ginger paste ,salt, red chilli powder and lemon juice and rub over the chicken evenly. Chicken Keep aside for 15 minutes.
Step:3 Take the Whisk yoghurt (curd) in a large bowl, add the cream,cumin powder ,garam masala ,saffron, orange colour and mix well.Rub the chicken with this mixture and Keep aside for 3-4 hours.
Step:4 The Oven, Pre-heat to 340-360 F.
Step:5 Skewer the chicken, from tail to head, leaving a gap of at least 2 inches between the birds. and Keep a tray underneath to collect the drippings.
method:1 Roast in a moderately hot tandoor for approximately 8 minutes.
method:2 again Roast in a charcoal grill for 8-10 minutes.
method:3 again Roast in a pre-heated oven for 10 minutes.
method:4 Remove and hang the skewers to the excess moisture drip off (approx 4-5 minutes), baste with butter and roast again for 3-4 minutes.
finale: Ready your tandoori murgh and serve with accompaniments.