Tandoori Murga

Indian Tandoori Murga Recipe

Portion Size – One

Plateware – Big Kebab Platter

Tandoori Murga is an Indian dish, for which every Indian especially Punjabi craves for. So lets learn, how you can cook this Indian dish easily.

INGREDIENTS

Chicken Whole GMS 375

Malt Vinegar ML 10

Lemon Juice GMS 15

Hung Yogurt GMS 100

Red Chilly Powder GMS 10

Turmeric Powder GMS 15

Yellow Chilly Powder GMS 5

Garam Masla GMS 10

Oil ML 30

Cream UHT GMS 30

Ginger GMS 15

Gram Flour GMS 20

Salt Gms 20

Garlic Peeled Gms 15

GARNISHING

Kebab Salad GMS 130

Tamarind Chutney GMS 10

Mint Chutney GMS 10

Yoghurt GMS 10

Chat Masla GMS 5

Ghee GMS 8

Indian Tandoori Murga Recipe

METHOD OF PREPARATION

Stage 1(Marination)

1.Clean the Chicken and put gashes (cuts) as per Tandoori chicken standard.

2.Rub the chicken with some salt at the gashes.

3.Make a liquid with lemon juice, salt and ginger garlic paste.

4.Sprinkle this water evenly on the chicken. Rubbing the chicken in the process.

5.Rest the chicken for 1 hour.

Stage 2 (Yogurt Masala)

1.In a clean vessel, add the yogurt and whisk properly.

2.Add ginger garlic paste to this and whisk well.

3.Add salt, malt vinegar and lemon juice.

4.Check for sourness.

5.Add the remaining powdered masala.

6.Check again for color, spice level and sourness.

7.Add oil and cream in the last for moisture.

8.Marinate the chicken in this masala properly

Stage 3rd (Finely)

1.Char grille the chicken in the Tandoor

2.Serve hot sprinkle with lemon juice and Chaat masala

3.Serve hot(one leg /one breast on the bone in one portion)

Recipe By chef Bobby geetha

Chef Bobby geetha is our Indian consultant chef for Brand Finediningindian . He is one the Top 10 chef at BBC master chef season 8 cooking Indian food at International level . He authored Two cook Books published By Finediningindian. Beyond Curry and Indian cuisine evolution .

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