Tandoori Murgha

Tandoori Chicken Recipe No. 2

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 lb r 680 g)
  • 6 to 8 cloves of garlic (lasan)
  • 1 teaspoonful red pepper (degi mirch)
  • ½ teaspoonful garam masala
  • 1 oz (30 g) onion
  • ½ oz (15 g) ginger (adrak)
  • 1 teaspoonful salt
  • ½ oz (15 g) papaya (papita), use if the chicken is old—optional
  • ¼ pt (150 mils) water

Ingredients for roasting

  • 1 tablespoonful lemon juice
  • ½ teaspoonful red pepper (degi mirch)
  • 2 ozs (60 g) ghee
  • A pinch of saffron (kesar)
  • ½ teaspoonful salt
  • ½ teaspoonful garam masala

Ingredients for sprinkling on the chicken after it is baked

  • ½ teaspoonful roasted black cumin seeds (kala zeera)
  • ½ teaspoonful fenugreek leaves (methi)
  • ½ teaspoonful powdered dried green mango (amchur) or 1 teaspoonful lemon juice

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. Place the chicken on the trivet, add ¼ pt (120 mils) water and pressure-cook for 8 to 10 minutes at 15 lb pressure. Allow the pressure to drop by itself. While the chicken is cooling heat the saffron a little, grind and mix with the lemon juice, salt, pepper, and garam masala.

Remove the skin of the chicken and make cuts in the breast and the legs. Rub the saffron-masala paste over the surface and the cavity and insert into the cuts. Bake in a tandoor or in a moderately hot oven (350· F) for 15 to 20 minutes. After baking for 7 minutes baste the chicken 2 to 3 times with 1 to 2 ozs (30 to 60 g) ghee. Remove the chicken when it is tender.

Sprinkle roasted ground black cumin seeds, fenugreek leaves and the powdered dried green mango (amchur) ground together. If fenugreek leaves and powdered dried green mango (amchur) are not available, sprinkle 2 teaspoonfuls lemon juice and ½ teaspoonful roasted ground black cumin seeds.

Serve immediately.

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