Tandoori Murgha Recipe No. 1

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

Tandoori Chicken

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
Gluten-free
Spicy

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