Recipe for Murg Tandoori


  • 1 medium (about 800 grams) chicken cleaned and skinned
  • 1 cup(s) yoghurt well beaten
  • 1 teaspoon(s) each of hot spice mix (garam masala), cumin and red chilli powders
  • 4 whole red chilli(es) made into a paste with a little water
  • 1 tablespoon(s) each of ginger and garlic pastes
  • 2 tablespoon(s) lemon juice
  • 2 tablespoon(s) oil
  • butter for basting
  • salt to taste
  • finely cut onion rings, lemon wedges and finely chopped coriander leaves for garnishing

Cooking Directions

Make cuts on the chicken. Apply a mixture of red chilli powder, half of the lemon juice and salt to the chicken and keep aside for about an hour.

Whisk the yoghurt in a bowl and combine the rest of the ingredients.

Mix well. Rub this marinade well into the chicken and refrigerate preferably overnight or at least for four hours.

Skewer the chicken and barbeque it in a hot clay oven (Tandoor) or on an open hot grill for about 12 minutes or till the chicken is almost done.

Baste the chicken with butter and roast for another 3 minutes.

Garnish with onion rings, lemon wedges and finely chopped coriander leaves.

Finely cut onion rings, lemon wedges and finely chopped coriander leaves for garnishing.

Murg Tandoori Photos

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