Clean the chicken, remove the skin and make 3 incisions each on the breasts, thighs, and legs.
Whisk the yoghurt in a large bowl, add all the ingredients for the marinade.
Add the chicken and coat well.
Keep aside to marinate for 3-4 hours.
Preheat the tandoor or oven to 175ºC. skewer the chicken, leaving 4 cm gap between each piece.
Keep a tray underneath to collect the drippings.
If one is using a tandoor, take the chicken out from the tandoor when nearly half ready for about 10 minutes and then put it back in the tandoor till the chicken is done.
If cooking in the oven then there is no need to take the chicken out.
Serve hot garnished with lemon and onion.
Pleasebe judicious and courteous in selecting your words.
the recipe is not correct of tandoori murg ; please note the original punjabi recipe , remove the skin , wash it thoroughly , take a sharp knife put cut marks take on the chicken , take 1 tbl spoon sarson (mustard ) oil , add ginger an grn chilly paste to the musterad oil , now massage this oil to the chicken for atleast 5 min. now marinde wit curd an garam masala slt papper ect ect , keep this chicken in a normal fridge for 2 hrs only then roast it in tandoor, before it is done take out the seekh from tandoor , take a butter dipp brush and apply on the hot chicken , put the seekh back in tandoor till its done , now enjoy the original tandoori murg................/
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