Murgh Tandoori (afghan-style Tandoori Chicken)
Murgh Tandoori is a popular Afghan dish known for its flavorful and aromatic spices. This Afghan-style Tandoori Chicken is marinated in a blend of yogurt and spices, then cooked to perfection, resulting in tender and juicy chicken with a delicious smoky flavor.
Ingredients
- 4 chicken leg quarters
- 1 cup plain yogurt
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- Salt to taste
- 2 tablespoons vegetable oil
Instructions
- In a bowl, mix together yogurt, garlic, ginger, lemon juice, cumin, coriander, turmeric, paprika, cayenne pepper, and salt to make the marinade.
- Cut slits into the chicken pieces and coat them with the marinade. Cover and refrigerate for at least 4 hours, or preferably overnight.
- Preheat the oven to 425°F (220°C). Place the marinated chicken on a baking sheet and drizzle with vegetable oil.
- Bake for 25-30 minutes or until the chicken is fully cooked and has a charred appearance.
- Serve the Murgh Tandoori hot with naan bread, rice, and a side of fresh salad.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 5g
- Fat
- 20g
Supplies
Baking sheet Marinating bowl Cutting board Knife
Tools
Oven
Serving suggestions
Serving suggestion: Serve with naan bread, rice, and a side of fresh salad.
Tips & tricks
Tip: For extra smoky flavor, you can grill the marinated chicken on a barbecue instead of baking it in the oven.
Cost
$15