Name: Tandoori Murgha (Tandoori Chicken )
Cuisine: India
Ingredients: ¼ pt (150 mils) water; 1 tablespoonful lemon juice; 1 teaspoonful red pepper (degi mirch); 1 teaspoonful salt; ½ oz (15 g) ginger (adrak); ½ oz (15 g) papaya (papita), use if the chicken is old—optional; 1 oz (30 g) onion; ½ teaspoonful powdered dried green mango (amchur) or 1 teaspoonful lemon juice; 6 to 8 cloves of garlic (lasan); ½ teaspoonful fenugreek leaves (methi); ½ teaspoonful garam masala; 1 chicken with the skin intact (weighing 1½ lb r 680 g); A pinch of saffron (kesar); ½ teaspoonful salt; ½ teaspoonful roasted black cumin seeds (kala zeera); ½ teaspoonful red pepper (degi mirch); 2 ozs (60 g) ghee

Preparation info

Difficulty
Medium

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

This method for cooking tandoori chicken is one that can be easily followed by most housewives. Itis economical as compared with the conventional method described above because a bigger chicken, which can be served to 2 or even 3 persons, can be cooked. Furthermore, this tandoori chicken is more juicy and fleshy.

Ingredients

Ingredients for simmering the chicken

1 chicken with the skin intact (weighing 1½ lb r 680 g)
6 to 8

Method

Clean and wash the chicken. Grind onions, garlic, ginger and papaya and add 1 teaspoonful each of the salt and red pepper and ¼ teaspoonful garam masala. Rub this paste into the chicken.