Tandoori Murg (Chicken Tandoori-Style) Recipe

Tandoori Murg (Chicken Tandoori-Style) Recipe

87 out of 100 based on 25489 user ratings
45 juta s/d 2.5 milyar listing 2017
Tandoori Murg (Chicken Tandoori-Style) Recipe Tandoori Murg (Chicken Tandoori-Style) Recipe Tandoori chicken, a famous Indian dish, is also one of the tastiest. The word “tandoori” refers to any food cooked in a tandoor, which is a giant, unglazed clay oven. The chicken in this recipe is marinated twice: first with the lemon juice, then with the yogurt mixture. You can approximate a tandoor by using a charcoal grill or gas broiler, but the food won’t achieve quite the same flavor. The taste is hard to duplicate since the tandoor reaches temperatures up to 800°F (425°C), but even if the chicken is not strictly traditional, it’s still flavorful. Those who are watching their fat intake will like cooking chicken in the tandoori style, since the skin is removed from the chicken before it is cooked. And, by using a low-fat yogurt in the marinade, you reduce the fat even further. This chicken is traditionally served with a cooling mint chutney. (Note : This recipe requires advance preparation.) Ingredients : 1 cup (236 mL) plain yogurt 4 chicken breasts, skin removed 2-3 teaspoons (10-15 mL) ground cayenne chile 1 tablespoon (15 mL) ground paprika 1 teaspoon (5 mL) freshly ground black pepper, divided 1/2 cup (118 mL) lemon juice 1/4 teaspoon (1.25 mL) crushed saffron threads dissolved in 1/4 cup (59 mL) hot water 1 tablespoon (15 mL) grated ginger 1 tablespoon (15 mL) chopped garlic 1 tablespoon ground red chile, such as New Mexican or piquin 2 teaspoons (10 mL) garam masala 1 teaspoon (5 mL) ground coriander 1/2 teaspoon (2.5 mL) ground turmeric 1/2 teaspoon (2.5 mL) ground nutmeg 1/2 teaspoon (2.5 mL) ground cinnamon 1/4 teaspoon (1.25 mL) ground cumin 1/4 teaspoon (1.25 mL) ground cloves 1/2 teaspoon (2.5 mL) salt 3 tablespoons (45 mL) melted butter Lemon slices for garnish Method : Line a strainer with a dampened cheesecloth. Add the yogurt and place the strainer over a bowl. Put the bowl and strainer in the refrigerator and let the yogurt drain for 4 hours to thicken. Make slashes in the chicken about 2 inches (5 cm) deep. In a bowl, combine the cayenne, paprika, and 1/2 teaspoon (2.5 mL) of the black pepper. Rub this mixture into the slashes and coat the chicken with the lemon juice. Marinate the chicken for 30 minutes at room temperature, then drain. In a food processor or blender, combine the drained yogurt, dissolved saffron, ginger, garlic, ground chile, garam masala, coriander, nutmeg, cinnamon, cumin, cloves, salt, and the remaining black pepper and purée until smooth. Pour the marinade over the chicken and, using your fingers, rub it into the meat. Cover the chicken and refrigerate for 24 hours, turning at least once. Start a charcoal or hardwood fire in your barbecue. Place the grill 2 inches (5 cm) above the coals and grill the chicken for 10 minutes, turning once. Use the marinade to baste the chicken as it cooks. Raise the grill to 5 inches (12.5 cm) and cook for another 5 minutes, turning once. Remove the chicken from the grill and brush it with the melted butter. Return the chicken to the grill and cook for another 5 minutes, turning once, until the chicken is done and the juices run clear. Serve the chicken garnished with lemon slices, with the mint chutney on the side.
Tandoori Murg (Chicken Tandoori-Style) Recipe

Tandoori Murg (Chicken Tandoori-Style) Recipe

Yield : 4-6 servings Heat Scale : Medium Tandoori chicken, a famous Indian dish, is also one of the tastiest. The word “tandoori” refers to any food cooked in a tandoor, which is a giant, unglazed clay oven. The chicken in this recipe is marinated twice: first with the lemon juice, then with the yogurt mixture. You can approximate a tandoor by using a charcoal grill or gas broiler, but the food won’t achieve quite the same flavor. The taste is hard to duplicate since the tandoor reaches temperatures up to 800°F (425°C), but even if the chicken is not strictly traditional, it’s still flavorful. Those who are watching their fat intake will like cooking chicken in the tandoori style, since the skin is removed from the chicken before it is cooked. And, by using a low-fat yogurt in the marinade, you reduce the fat even further. This chicken is traditionally served with a cooling mint chutney. (Note : This recipe requires advance preparation.) Ingredients :
  • 1 cup (236 mL) plain yogurt
  • 4 chicken breasts, skin removed
  • 2-3 teaspoons (10-15 mL) ground cayenne chile
  • 1 tablespoon (15 mL) ground paprika
  • 1 teaspoon (5 mL) freshly ground black pepper, divided
  • 1/2 cup (118 mL) lemon juice
  • 1/4 teaspoon (1.25 mL) crushed saffron threads dissolved in
  • 1/4 cup (59 mL) hot water
  • 1 tablespoon (15 mL) grated ginger
  • 1 tablespoon (15 mL) chopped garlic
  • 1 tablespoon ground red chile, such as New Mexican or piquin
  • 2 teaspoons (10 mL) garam masala
  • 1 teaspoon (5 mL) ground coriander
  • 1/2 teaspoon (2.5 mL) ground turmeric
  • 1/2 teaspoon (2.5 mL) ground nutmeg
  • 1/2 teaspoon (2.5 mL) ground cinnamon
  • 1/4 teaspoon (1.25 mL) ground cumin
  • 1/4 teaspoon (1.25 mL) ground cloves
  • 1/2 teaspoon (2.5 mL) salt
  • 3 tablespoons (45 mL) melted butter
  • Lemon slices for garnish
Method :
  1. Line a strainer with a dampened cheesecloth. Add the yogurt and place the strainer over a bowl. Put the bowl and strainer in the refrigerator and let the yogurt drain for 4 hours to thicken.
  2. Make slashes in the chicken about 2 inches (5 cm) deep. In a bowl, combine the cayenne, paprika, and 1/2 teaspoon (2.5 mL) of the black pepper. Rub this mixture into the slashes and coat the chicken with the lemon juice. Marinate the chicken for 30 minutes at room temperature, then drain.
  3. In a food processor or blender, combine the drained yogurt, dissolved saffron, ginger, garlic, ground chile, garam masala, coriander, nutmeg, cinnamon, cumin, cloves, salt, and the remaining black pepper and purée until smooth. Pour the marinade over the chicken and, using your fingers, rub it into the meat. Cover the chicken and refrigerate for 24 hours, turning at least once.
  4. Start a charcoal or hardwood fire in your barbecue. Place the grill 2 inches (5 cm) above the coals and grill the chicken for 10 minutes, turning once. Use the marinade to baste the chicken as it cooks. Raise the grill to 5 inches (12.5 cm) and cook for another 5 minutes, turning once.
  5. Remove the chicken from the grill and brush it with the melted butter. Return the chicken to the grill and cook for another 5 minutes, turning once, until the chicken is done and the juices run clear.
  6. Serve the chicken garnished with lemon slices, with the mint chutney on the side.
chicken tandoori-style recipe, how to cook chicken tandoori-style, how to cook tandoori murg, how to make chicken tandoori-style, how to make tandoori murg, ingredients chicken tandoori-style, ingredients tandoori murg, method chicken tandoori-style, method tandoori murg, tandoori murg recipe, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Saturday, 18 November 2017

Tandoori Murg (Chicken Tandoori-Style) Recipe

Article Categories : India Recipes, Recipes

Tandoori Murg (Chicken Tandoori-Style) Recipe

Tandoori Murg (Chicken Tandoori-Style) Recipe

Yield : 4-6 servings
Heat Scale : Medium

Tandoori chicken, a famous Indian dish, is also one of the tastiest. The word “tandoori” refers to any food cooked in a tandoor, which is a giant, unglazed clay oven. The chicken in this recipe is marinated twice: first with the lemon juice, then with the yogurt mixture. You can approximate a tandoor by using a charcoal grill or gas broiler, but the food won’t achieve quite the same flavor. The taste is hard to duplicate since the tandoor reaches temperatures up to 800°F (425°C), but even if the chicken is not strictly traditional, it’s still flavorful. Those who are watching their fat intake will like cooking chicken in the tandoori style, since the skin is removed from the chicken before it is cooked. And, by using a low-fat yogurt in the marinade, you reduce the fat even further. This chicken is traditionally served with a cooling mint chutney. (Note : This recipe requires advance preparation.)

Ingredients :

  • 1 cup (236 mL) plain yogurt
  • 4 chicken breasts, skin removed
  • 2-3 teaspoons (10-15 mL) ground cayenne chile
  • 1 tablespoon (15 mL) ground paprika
  • 1 teaspoon (5 mL) freshly ground black pepper, divided
  • 1/2 cup (118 mL) lemon juice
  • 1/4 teaspoon (1.25 mL) crushed saffron threads dissolved in
  • 1/4 cup (59 mL) hot water
  • 1 tablespoon (15 mL) grated ginger
  • 1 tablespoon (15 mL) chopped garlic
  • 1 tablespoon ground red chile, such as New Mexican or piquin
  • 2 teaspoons (10 mL) garam masala
  • 1 teaspoon (5 mL) ground coriander
  • 1/2 teaspoon (2.5 mL) ground turmeric
  • 1/2 teaspoon (2.5 mL) ground nutmeg
  • 1/2 teaspoon (2.5 mL) ground cinnamon
  • 1/4 teaspoon (1.25 mL) ground cumin
  • 1/4 teaspoon (1.25 mL) ground cloves
  • 1/2 teaspoon (2.5 mL) salt
  • 3 tablespoons (45 mL) melted butter
  • Lemon slices for garnish

Method :

  1. Line a strainer with a dampened cheesecloth. Add the yogurt and place the strainer over a bowl. Put the bowl and strainer in the refrigerator and let the yogurt drain for 4 hours to thicken.
  2. Make slashes in the chicken about 2 inches (5 cm) deep. In a bowl, combine the cayenne, paprika, and 1/2 teaspoon (2.5 mL) of the black pepper. Rub this mixture into the slashes and coat the chicken with the lemon juice. Marinate the chicken for 30 minutes at room temperature, then drain.
  3. In a food processor or blender, combine the drained yogurt, dissolved saffron, ginger, garlic, ground chile, garam masala, coriander, nutmeg, cinnamon, cumin, cloves, salt, and the remaining black pepper and purée until smooth. Pour the marinade over the chicken and, using your fingers, rub it into the meat. Cover the chicken and refrigerate for 24 hours, turning at least once.
  4. Start a charcoal or hardwood fire in your barbecue. Place the grill 2 inches (5 cm) above the coals and grill the chicken for 10 minutes, turning once. Use the marinade to baste the chicken as it cooks. Raise the grill to 5 inches (12.5 cm) and cook for another 5 minutes, turning once.
  5. Remove the chicken from the grill and brush it with the melted butter. Return the chicken to the grill and cook for another 5 minutes, turning once, until the chicken is done and the juices run clear.
  6. Serve the chicken garnished with lemon slices, with the mint chutney on the side.