Murgh Tandoori (tandoori Chicken)

Murgh Tandoori, also known as Tandoori Chicken, is a popular dish from Punjabi cuisine. It is marinated in a blend of yogurt and spices, then traditionally cooked in a tandoor, a cylindrical clay oven. The result is tender, flavorful chicken with a vibrant red color.

Non Vegetarian Gluten Free Main Course Punjabi Tandoori Chicken Punjabi Cuisine Marinated Chicken
Murgh Tandoori (tandoori Chicken)

Ingredients

  • 4 chicken leg quarters
  • 1 cup plain yogurt
  • 2 tablespoons tandoori masala
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon cayenne pepper
  • 1 tablespoon lemon juice
  • Salt to taste
  • 2 tablespoons vegetable oil
  • Chopped cilantro for garnish

Instructions

  1. In a bowl, mix together yogurt, tandoori masala, ginger-garlic paste, cumin, coriander, turmeric, cayenne pepper, lemon juice, and salt.
  2. Add the chicken to the marinade, making sure it's well coated. Cover and refrigerate for at least 4 hours, or overnight for best results.
  3. Preheat the oven to 400°F (200°C). Place the marinated chicken on a baking sheet and drizzle with vegetable oil.
  4. Bake for 25-30 minutes, or until the chicken is cooked through and has a charred appearance.
  5. Garnish with chopped cilantro and serve hot.

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 Refrigerator

Serving suggestions

Serving suggestions: Serve with naan bread, rice, and a side of mint chutney.

Tips & tricks

Tips: For a smoky flavor, you can also grill the marinated chicken on a barbecue. Adjust cooking time as needed.

Cost

$15