Indian Chicken Recipes - Tandoori Chicken (Murgh Tandoori) Recipe

Ingredients

• 2 spring chickens, each weighing around 1 1/4lbs (650 g), or 3 lbs (1 1/2 kg) of chicken pieces (legs and breasts)

• 1 tablespoon chili paste or minced fresh chilies

• 1/2 teaspoon ground red pepper

• 1/4 cup (60 ml) lemon juice

• 1 teaspoon salt

• 1 teaspoon Chaat Masala 

• Melted butter, to baste

Marinade

• 2 cups (500 g) hung yogurt

• 1 1/2 tablespoons chili paste or minced fresh chilies (optional)

• 1 tablespoon crushed garlic

• 1 tablespoon minced ginger

• 1 tablespoon oil

• 1 tablespoon lemon juice

• 2 teaspoons Garam Masala

• Few drops of red food coloring (optional)

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Method:

1. Make deep cuts on the inside (if using whole chickens) and the outside of the chickens or chicken pieces, to allow the Marinade to penetrate. Combine the chili paste, red pepper, lemon juice and salt, and rub onto the chickens. Refrigerate for 30 minutes.

2. Make the Marinade by combining all the ingredients, then rub the Marinade onto the chickens. Save some Marinade to rub inside the chest cavity. Marinate the chickens for 3 to 4 hours or overnight.

3. Preheat the oven to high heat. Place the chickens on a wire rack in a roasting dish, baste with a little melted butter and roast for about 15 minutes until the chickens are brownish-black and cooked. Alternatively, roast on a barbeque for 15 minutes. Sprinkle with Chaat Masala and serve with Mint Coriander Chutney , onion rings and lemon wedges.

Note: The chickens can be marinated as early as 24 hours in advance.