Tandoori Murgh

Ingredients:

Chicken, cut into serving pieces, skin removed  1.5 to 2 kg (3-4 lbs)
Yogurt  120 ml (1/2 cup)
Lemon juice  80 ml (1/3 cup)
Garlic, minced  3 cloves
Ginger, minced  1 tablespoon
Salt  2 teaspoons
Ground cumin  1 teaspoon
Ground cardamom  1 teaspoon
Cayenne pepper  1/2 to 1 teaspoon


Method:

1.    Prick the chicken pieces all over with a fork and slash the meat diagonally about 6 mm (1/4-in) deep in a few places.
2.    In a large bowl, mix remaining ingredients together to make the marinade. Add the chicken to the yogurt marinade and refrigerate to marinate for at least 8 hours. The longer you marinate, the more flavorful and tender the chicken will be.

Oven Method
1.    Set oven to broil. Wipe excess marinade off the chicken pieces and brush them with some oil.
2.    Broil the chicken on a rack, turning occasionally, for 20-25 minutes, or until cooked through.

Grill Method
1.    Get coals white hot. Wipe excess marinade off the chicken pieces and brush them with some oil.
2.    Set the grill about 5 inches from the coals. Brush grill with oil. Grill the chicken for 15-20 minutes, turning once or twice, and brushing with marinade toward end of cooking time.
3.    Finish the chicken in hot 190-205°C (375-400°F) oven if necessary.
        Tandoori murgh is served with grilled onion slices, lemon wedges and piaz ka chatni.


Variations:

Substitute fish for the chicken and adjust marinating and cooking time down accordingly.
Three drops of yellow and one drop of red food coloring can be added to marinade to give restaurant-like orange glow. 
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