Tandoori Murgh With Pudina Chutney (tandoori Chicken With Mint Chutney)

Tandoori Murgh with Pudina Chutney is a classic Malaysian Indian dish that features tender, flavorful tandoori chicken served with a refreshing mint chutney. This dish is perfect for a special dinner or a weekend gathering with friends and family.

Non Vegetarian Gluten Free Main Course Malaysian Indian Tandoori Chicken Mint Chutney Malaysian Indian Cuisine Special Occasion
Tandoori Murgh With Pudina Chutney (tandoori Chicken With Mint Chutney)

Ingredients

  • 4 bone-in chicken thighs
  • 1 cup plain yogurt
  • 2 tablespoons tandoori masala
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh cilantro leaves
  • 1 green chili, chopped
  • 1 tablespoon lemon juice
  • Salt to taste

Instructions

  1. In a bowl, mix yogurt, tandoori masala, ginger-garlic paste, ground cumin, ground coriander, turmeric powder, and salt. Add the chicken thighs to the marinade, making sure they are well coated. Marinate for at least 2 hours or overnight in the refrigerator.
  2. Preheat a stovetop grill or a non-stick pan over medium-high heat. Place the marinated chicken thighs on the grill or pan and cook for 6-7 minutes on each side, or until fully cooked and charred in spots.
  3. While the chicken is cooking, prepare the mint chutney. In a blender, combine mint leaves, cilantro leaves, green chili, lemon juice, and salt. Blend until smooth, adding a little water if needed to reach the desired consistency.
  4. Serve the tandoori chicken hot, accompanied by the fresh mint chutney.

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
10g
Fat
15g

Supplies

Grill or non-stick pan Blender Bowl for marinating

Tools

Tongs Knife Cutting board

Serving suggestions

Serving suggestions: Serve the Tandoori Murgh with Pudina Chutney with naan bread, steamed basmati rice, and a side of cucumber and tomato salad.

Tips & tricks

Tips: For a smokier flavor, you can also cook the marinated chicken thighs in a tandoor or on a charcoal grill.

Cost

$15