Murg Tandoori (tandoori Chicken)
Murg Tandoori, also known as Tandoori Chicken, is a popular North Indian dish known for its vibrant color and bold flavors. This dish is marinated in a blend of yogurt and spices, then traditionally cooked in a tandoor, a cylindrical clay oven. However, this recipe provides a stovetop method for those without a tandoor.
Ingredients
- 4 chicken leg quarters
- 1 cup plain yogurt
- 2 tablespoons tandoori masala
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon cayenne pepper
- 2 tablespoons lemon juice
- Salt to taste
- 2 tablespoons oil
Instructions
- In a large bowl, mix together the yogurt, tandoori masala, ginger paste, garlic paste, cumin, coriander, turmeric, cayenne pepper, lemon juice, and salt.
- Add the chicken to the marinade, making sure it is well coated. Cover and refrigerate for at least 4 hours, or overnight for best results.
- Heat the oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 6-7 minutes on each side, or until the chicken is fully cooked and has a charred exterior.
- Serve the Murg Tandoori hot with naan, rice, or a fresh salad.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 5g
- Fat
- 20g
Supplies
Large mixing bowl Skillet Cooking spoon
Tools
Refrigerator
Serving suggestions
Serving Suggestion: Garnish with fresh cilantro and serve with a side of mint chutney.
Tips & tricks
Tip: For an authentic smoky flavor, you can also grill the chicken on a barbecue.
Cost
$15