The traditional way to make tandoori murg is by marinating the meat with spices and yoghurt and then cooking it in a tandoor. It is one of the healthiest ways of eating chicken as it is not served with rich sauce.

Tandoori Murg – Ingredients

  1. Chicken- 800 Gram Skinless and Boneless thighs
  2. Lemon Juice – 4 Tbsp
  3. Fresh Root Ginger – 2 Tbsp Peeled and grated
  4. Garlic Cloves – 8-9 (Crushed)
  5. Kashmiri Chilli Powder – Half Tsp
  6. Salt to seasoning
  7. Natural Yoghurt – 400 ml (Whisked)
  8. Garam Masala – 1 tbsp
  9. Olive Oil – 2 Tbsp
  10. Fenugreek (Kastoori Methi)- As per requirement
  11. Melted Butter – 1 Tbsp
  12. Chopped Onions (RIngs) – 2 Nos.
  13. Lemon (Cut into wedges) – 2 Nos.

How to make Tandoori Murg

  1. Using a sharp knife, make three incisions in the chicken pieces.
  2. In a large bowl mix the lemon juice, 1 tbsp of the ginger, half crushed garlic and the Kashmiri chilli powder.
  3. Then add the chicken pieces and coat with the spice mixture. Cover and place in refrigerator for twenty-five minutes.
  4. Mix yoghurt, remaining ginger, remaining crushed garlic clove, the garam masala, olive oil and fenugreek.
  5. Take out the chicken from the refrigerator and add the yoghurt marinade. Coat the chicken well and cover the bowl and again return it to the refrigerator for fifteen minutes.
  6. Preheat the oven to 200-degree Celsius. Place the chicken pieces in a roasting tin with the marinade and cover with foil. Place in the oven for 20 minutes.
  7. Paste with melted butter and cook for further 20-25 minutes, until the juices run clear when a skewer is inserted into the chicken.
  8. Serve hot with red onion rings and lemon wedges and mint raita.