Tandoori Murgh

  • Chicken, 1.5 to 2 kg (3 - 4½ lb).
  • Yogurt, 120 ml (½ cup).
  • Lemon juice, 80 ml (1/3 cup).
  • Garlic, 3 cloves minced. 
  • Ginger, 1 Tbsp minced. 
  • Salt.
  • Ground cumin, 1 tsp.
  • Ground cardamom, 1 tsp.
  • Cayenne pepper, ½ to 1 teaspoon.
  • Safron, a few strands crushed for maximum effect.
  1. Cut the chicken into serving sized peices and pierce the meat all over with a fork then cut the meat diagonally about ½ cm (¼ in) deep in three places.
  2. In a large bowl, mix the rest of the ingredients . Allow the chicken to marinade overnight or a minimum of 8 hours refrigerated, in this mix. 
  3. Skewer the pieces leaving a 5 cm (2 in) gap between pieces. 
Conventional Oven 
  1. Pre-heat the oven to 175ºC ( 350F).
  2. Cook for nominally 20 minutes and check for complete cooking. (A drip tray is needed to be placed in the oven). Extra time may be needed.
  1. If grilling then cook about 12 to 15 cm (~5 in) above white hot coals, for approximately 20 minutes turning once in the time and basting if desired once or twice during cooking.
Tandoor oven
  1. Pre-heat the tandoor to 175ºC ( 350F)
  2. Place the skewered chicken  in the tandoor for 10 minutes. 
  3. Remove the skewered chicken from the tandoor and set aside for a futher 10 minutes to cool. 
  4. Finally return the meat to the tandoor and finish the cooking for a final 10 minutes. Once again check for the completeness of cooking.

  • Serve with grilled onion slices, lemon wedges and piaz ka chatni.