Tandoori Chicken – Tandoori Murgh
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Tandoori Chicken - Tandoori Murgh

1 kg chicken pieces of your choice with skin removed
6 tbsps Tandoori Masala
1 cup yogurt
1 tsp Tandoori and Lime Smoked Garlic minced very finely
Salt to taste
1 cup vegetable/ canola/ sunflower cooking oil
1 tbsp Chaat Masala (available at most Indian grocers) to garnish
Onion rings to garnish
Lemon wedges to garnish


Make shallow diagonal slashes in the chicken pieces and keep aside.
Mix the Tandoori Masala with the yoghurt, 2 tbsps cooking oil, Tandoori and Lime Smoked Garlic and salt to taste and make a smooth paste.
Smear this paste all over the chicken pieces, ensuring you rub it well into the slashes you made earlier and that the pieces are well coated.
Put all the pieces and marinade into a deep bowl and cover. Refrigerate and allow to marinate for 12-18 hours.

Preheat your grill on medium. Put the chicken on it and quickly sear (sealing in juices) on both sides. Now allow to brown on both sides, brushing cooking oil on as necessary. Once browned, reduce heat and cover the grill. Cook till the chicken is tender. Do not overcook or the chicken will dry out.

If you don’t have a grill you can also bake the chicken. Preheat your oven to 180C/ 350F/ Gas Mark 4. While it is heating, line a baking tray with foil and spray the foil with cooking spray or smear with cooking oil. Lay the pieces on this foil and drizzle lightly with cooking oil.
Bake for approximately 15 minutes, then turn pieces and bake for another 10 minutes. Test chicken to see if cooked.

When done, place chicken in a plate or platter and sprinkle Chaat Masala, garnish with lime juice, lime wedges and onion rings. Serve piping hot.


Based on a recipe by By Petrina Verma Sarkar

Buy Tandoori and Lime Smoked Garlic


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