Best Moghul Style Tandoori Chicken Murgh Tandoori Recipes
TANDOORI CHICKEN RECIPE
Tandoori chicken is a popular Indian appetizer made with chicken, spices, yogurt and herbs. This recipe shows you to replicate the restaurant version at home easily. Serve it with Cilantro Chutney or Mint Chutney.
Provided by Swasthi
Categories Appetizer / starter
Time 40m
Number Of Ingredients 15
Steps:
- To a mixing bowl, add greek yogurt or hung curd (thick curd). If you do not have it make your own following the notes below.
- Next add in ginger garlic paste, garam masala, red chili powder, salt, turmeric, kasuri methi, pepper powder and coriander powder.
- Pour oil and lemon juice as well.
- Mix everything well. The marinade has to be thick and not of dripping consistency. Taste it and add more salt and chili powder if needed.
- Make deep gashes over the chicken and add it to the bowl.
- Marinate the chicken well into the gashes.
- Cover and set aside for at least 6 hours. If you reduce the marination time, chicken will not turn soft and juicy. It may not get cooked well if making on tawa.
- Preheat the oven to the highest for atleast 15 to 20 mins. In my oven it is 470 F or 240 C. For the stovetop and air fryer method, please follow the step by step instructions above the recipe card.
- Place a foil on a oven tray to collect the drippings.
- Then keep a greased wired rack on the tray.
- Place the chicken pieces over the wire rack.
- Grill the chicken for about 15 mins.
- For spicy version mix together 1 tsp red chili powder with 1 tbsp oil.
- After 15 mins of grillling, baste the red chili oil over the chicken. You can also baste the left over marinade over the chicken.
- Turn the chicken to the other side and baste the red chili oil or marinade.
- Grill for another 6 to 10 mins or until the chicken is cooked through. You will need to adjust the timing as it depends on size of the chicken pieces.
- The last 5 mins, set to broil mode. Alternately you can move the entire tray with wire rack to the top most rack for the last 5 mins. This gives the charred effect.
- Brush the drippings all over the chicken. This keeps the chicken moist. You can also burn a char coal piece and place it in a small cup. Bring out the chicken tray from the oven and place the cup of char coal in the tray. Cover with a large bowl or foil. Allow it to smoke for 5 to 7 mins.
- Restaurant style tandoori chicken is ready. Serve with this Cilantro Chutney or Pudina Mint Chutney alongside onion and lemon wedges.
Nutrition Facts : Calories 540 kcal, Carbohydrate 3 g, Protein 32 g, Fat 43 g, SaturatedFat 9 g, Cholesterol 130 mg, Sodium 360 mg, Sugar 2 g, ServingSize 1 serving
MOGHUL STYLE TANDOORI CHICKEN (MURGH TANDOORI)
Make and share this Moghul Style Tandoori Chicken (Murgh Tandoori) recipe from Food.com.
Provided by xenon
Categories One Dish Meal
Time 7h15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Wash the chicken pieces and pat them dry with a paper towel.
- Make a couple of deep diagonal slits across the thickest part of each piece with a sharp knife.
- Steep the saffron thread in hot water for 15 minutes.
- Combine the steeped saffron threads and water with the salt and lemon juice and rub well into the chicken pieces, particularly into the cuts.
- Leave to marinate for 1 hour. Drain the liquid off from time to time and pour over the chicken pieces.
- Blend the onion, ginger, garlic and water in a food processor until smooth. Set aside.
- Dry-roast the coriander and cumin seeds in a small frying pan and then grind them in a spice-mill or coffee-grinder.
- Add the freshly ground spices to the yoghurt, along with the blended paste, the white pepper, garam masala, chili powder, and the nutmeg. Mix well to combine.
- Coat the chicken pieces with the marinade. Marinade for 4-6 hours or overnight, covered, in refrigerator.
- When the marination is complete, evenly apply the melted ghee to the chicken pieces.
- Grill the chicken on high until done.
- Alternatively, you could pre-heat an oven to 400°F, then arrange the chicken in a single layer on a rack in a shallow baking tray. Bake for 15 minutes. Brush with the melted ghee and bake for a further 10 minutes. Ideally, you should cook the chicken in a Tandoor oven, but very few people outside of India own these.
- Serve hot and enjoy.
Nutrition Facts : Calories 282.1, Fat 14.3, SaturatedFat 6.8, Cholesterol 138.9, Sodium 1316.4, Carbohydrate 8.2, Fiber 1.2, Sugar 4.1, Protein 30
MOGLAI MURG (MUGUL STYLE CHICKEN)
This chicken recipe requires a lot of ingredients for the preparation, but as result you will have a tender and tasty dish. Saffron gives to the rich, aromatic and smooth sauce a special touch. You can serve this with rice, but the best choice is fresh naans (Indian bread).
Provided by Artandkitchen
Categories Curries
Time 1h30m
Yield 4-8 serving(s)
Number Of Ingredients 13
Steps:
- Prepare your chicken in a heavy pot with lid.
- Add all the ingredients until the salt.
- Turn the chicken until it is coated with the spices,.
- Turn on the heat and fry/roast the chicken pieces until golden (it takes about 20 minutes).
- During the cooking time turn the chicken delicately several times and prevent to attach to the bottom.
- Add the water and dissolve the fried spices from the bottom of the pot.
- Cover the pot and continue to cook about 15 minutes at low heat.
- 5 minutes before serving add the mild and the almonds.
- Turn the chicken delicately and cook at low heat 5 more minutes.
- Check if you need more salt. If you wish the sauce less thick add some milk, if you prefer it thicker add some more almonds powder.
- Serve with naan or rice.
Nutrition Facts : Calories 511, Fat 33.3, SaturatedFat 13.2, Cholesterol 122.6, Sodium 1315.2, Carbohydrate 27.4, Fiber 1.7, Sugar 22.8, Protein 26.2
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