Tandoori Murg (tandoori Chicken)

A starter that needs no introduction. A dish that has made all the Indian non vegetarians fall in love with the Punjabi cuisine. When we Indians are asked if we barbecue I guess we all say 'tandoori chicken'. Before the KFC's this was our favorite and who can resist a nice tandoori chicken with the mint chutney? KFC's come and go but tandoori is still the desi favorite.

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Teena Augustine's Secret Indian Recipe !

Preparation Time: 
4 hrs
Cooking Time: 
20 Min


Chicken drumsticks- 6
Lemon juice- 2 tbsp
Curd- 1/2 cup
Minced ginger- garlic- 2 tbsp
Cumin powder- 1 tsp
Garam masala- 1 tsp
Kashmiri Chili powder- 1 tbsp
Kasoori methi- 1 pinch
Oil- for basting
Salt- to taste
Wash the chicken and pat it dry. Make incisions on the chicken so the marinade goes in.
In a bowl mix all the ingredients mentioned above excluding the oil for basting.
Please use curd that is hung and has less water content.
Marinate the chicken overnight or at least for 8 hours.
Grill the chicken in an oven for 40 minutes by placing it on a grill rack.
The same applies for barbecue grill or tandoor. The real test of the chicken being rightly cooked is that it will release juices when a knife is inserted.
Serve with mint- coriander chutney and sliced onions.