India | Poultry | Chicken | Yogurt | Grilling

Tandoori Murgh

(Indian yogurt-marinated & broiled chicken)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Chicken pieces skin removed 3-4 lbs
 
Lemon juice fresh 1/3 cup
Garlic minced 3 cloves
Ginger minced 1 Tbsp
Cumin, ground   1 tsp
Cardamom, ground   1 tsp
Salt   2 tsp
Cayenne pepper   1/2 - 1 tsp
Yogurt   1/2 cup

METHOD

Basic Steps:  Marinate → Grill or Broil
  1. Prick chicken all over with a fork and slash meat diagonally about 1/4" deep in a few places.
  2. Mix rest of ingredients together to make marinade.
  3. Stir in chicken and marinate at least 8 hours. The longer you marinate, the more flavorful and tender the chicken will be.

Oven Method

  1. Set oven to broil. Wipe off excess marinade and brush chicken pieces with oil.
  2. Broil on a rack for 20 - 25 minutes or till cooked through, turning occasionally.

Grill Method

  1. Get coals white hot. Wipe off excess marinade and brush chicken pieces with oil.
  2. Set the grill 5" from coals. Brush grill with oil. Grill chicken 15-20 minutes, turning once or twice, and brushing with marinade toward end of cooking time.
  3. Finish chicken in hot (375-400°) oven if necessary.

VARIATIONS

  • Substitute fish for the chicken and adjust cooking time down accordingly.
  • 3 drops of yellow and 1 drop of red food coloring can be added to marinade to give restaurant-like orange glow. Definitely not necessary though.

NOTES

  • Tandoori murgh is the famous chicken dish from the Punjab region of northern India. In the original version, whole chickens are marinated, skewered and quickly roasted in a fiery hot clay oven called a tandoor. The same oven is then used to make naan bread, which is served with the chicken. The above recipe allows you to make a reasonable facsimile of the dish without the benefit of a tandoor.
  • Tandoori murgh is always served with grilled onion slices, lemon wedges, piaz ka chatni and naan bread.