Friday, June 4, 2010

Tandoori chicken (Tandoori murg/murgh)





This tandoori chicken makes me feel nostalgic about Tanzania where we used to get so many colorful kebabs and grills. We were fascinated by the colors. Some colors of grills and kebabs were golden, yellow, orange, red, green,etc...Tanzania was very much like India. Due to the large Indian crowd there, everything from Indian clothes to food were all easily available. We had so many good Friends there and was always invited for some lovely Gujarati lunch and dinner. I miss them all now...
Tandoori chicken is a famous Indian grill. It is chicken marinated with yogurt and tandoori masala (usually a mixture of chilly powder, turmeric powder, garam masala powder, cumin powder, aniseed powder etc) for 48 hours or more (I usually marinate for 72 hours) and then grilled in tandoori oven (I used charcoal grill) at high temperatures. The world famous chicken tikka is derived from this tandoori chiken. The Moti mahal restaurant in Delhi is very famous for this. So, when I visit Delhi, I just want to sneak into Moti mahal Restaurant's kitchen just to find out their secret recipe... Here goes my recipe....

Ingredients:
Chicken leg pieces - 4 nos
Butter for basting

For the marinade:
Thick yogurt - 4 tbsp
Red chilly powder - 4 tbsp
Coriander powder -1 tsp
Turmeric powder - 1/4 tsp
Cumin powder - 1/2 tsp
Garam masala powder - 1 tsp
Aniseed powder - 1 tsp
Ginger-garlic paste - 4 tbsp
Lime juice - 1tbsp
Red color drops (optional) -1 tsp
Chicken stock cube - 1 nos
Salt for taste

Method:
Mix all 'for the marinade' ingredients to form a thick paste. Slit the chicken legs and mix it well with this paste. Marinade for 72 hours. Take out from the fridge 1 hour before grilling. Grill it on hot charcoal grill for 5 min, baste with butter and cook until done. Serve with lemon wedges, onion rings, chips etc.

Note:
I used a red chilly powder which was not only spicy but gave nice rich red color. If less spice is preferred kashmiri chilly powder can be used. Can also add paprika powder. Butter can be substituted with olive oil while grilling

23 comments:

  1. ok drooling and mouth-watering going on now :D

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  2. wow what a colour, just mouthwatering..

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  3. My all fav' loved ur preparation too:)

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  4. My all fav' loved ur preparation too:)

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  5. mouthwatering pics Rach...that looks so delicious...slurp!!

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  6. This is my all time favourite! I always use ready made tandoori masala. But now onwards i'll use your recipe...thanks for sharing!

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  7. wonderful grilled chicken...moti mahal tikka is great i know but i never use any red color though it brings very good color.

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  8. Yum Yum!! Thats a really mouthwatering tandoori chicken..Tempting pics!

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