Tandoori Murgh

Preparation Time: Preparation time: 4 hours 30 minutes Cooking time: 15 minutes
Notes: This recipe was taken from my new TV series  “From Birmingham to Bombay © Image by Moe Kafer www.moekafer.com

  600gm Chicken 
 1 tsp red chilli powder 

 4 tbsp lemon juice Butter for basting Salt to taste

For the Marinade 

6 tbsp yoghurt (whisked until smooth) 

 2 tsp ginger paste 

 2 tsp garlic paste 

 7 tbsp cream 

 1 tsp cumin powder 

 ½ tsp garam masala 

 1 tblsp  tomato paste  


 Preheat the oven to 350 degrees F   

1/ Remove the skin from the chicken and make deep incisions  - 3 on each breast, 3 on each thigh, 2 on each drumstick. 

2/ Make a paste of salt, red chillies and lemon juice and rub over the chicken evenly. Keep aside for about 15 minutes

 3/ Mix together all the marinade ingredients and smear all over the chicken pieces and leave to marinated ( preferably overnight ) 

Skewer the chicken from tail to head, leaving a gap of at least 2 inches between the birds. Keep a tray underneath to collect the drippings. 

Roast in a moderately hot tandoor ( or general oven) for about 10 minutes.

Remove and hand the skewers to let the excess moisture drip off for about 5 minutes, baste with butter and roast again for about 5 minutes.  
Serves: 4
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