Name: Tandoori Murgha (Tandoori Chicken)
Cuisine: India
Ingredients: a touch of tomato colouring; ½ teaspoonful red pepper; 2 tablespoonfuls yoghurt (curd); ½ teaspoonful ground amchur (powdered dried green mango); 1 dessertspoonful vinegar (sirka); ½ teaspoonful black cumin seeds (kala zeera); ½ oz (7 g) ginger (adrak); 1 teaspoonful coriander seeds (sukha dhania); 1 dessertspoonful fresh lime juice; 6 cloves of garlic (lasan); 1 tablespoonful melted ghee; ½ teaspoonful ground fenugreek leaves (dried methi); ½ teaspoonful roasted ground black cumin seeds (kala zeera); ¼ oz (7 g) green papaya (papita) or; ½ teaspoonful salt; 1 small chicken weighing 12 to 16 ozs (340 to 455 g) (after plucking) salt and lime juice to season

Preparation info

Difficulty
Medium

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

Ingredients

1 small chicken weighing 12 to 16 ozs (340 to 455 g) (after plucking) salt and lime

Asia
India
Dinner
Spicy
Gluten-free

Method

Clean, wash and dry the chicken with a piece of cloth. Make cuts over the breast and legs. Rub ½ teaspoonful salt and 1 dessertspoonful lime juice into the cuts, all over the surface and