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.

Murg Tandoori (tandoori Chicken)

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

  1. In a large bowl, mix together the yogurt, tandoori masala, ginger paste, garlic paste, cumin, coriander, turmeric, cayenne pepper, lemon juice, and salt.
  2. 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.
  3. 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.
  4. 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