Chicken Tandoori is one of the world famous starter that has it roots from the Mughali cuisine of the Mughal Era.
So do Malaysia, Chicken Tandoori is now as one of the main dish for dinner. Most Mamak Restaurant in Malaysia will brought out theirs clay oven everyday right after the sunset. Due to the popularity demand. Even some Mamak Restaurant in Kuala Lumpur provide Tandoori Chicken dish to be serve during lunch!!
This recipe can be used almost any parts in the chicken. Either for the drumsticks or the fillets to be kebab.
This mouth watering delicious recipe is well known as ' murgh tandoor' or 'tandoori murgh', 'murgh' meaning chicken and 'tandoori' is a clay oven.
INGREDIENTS FOR MARINATE
1 LEMON JUICE
1 TSP CAYENNE PEPPER
4 CHICKEN DRUMSTICK
4 CHICKEN BREAST
1 ONION
3 CLOVES GARLIC
1 TSP CUMIN POWDER
2 INCH GINGER
1 TSP MASALA GARAM (FOR ALTERNATIVE YOU CAN ALSO USED TANDOORI SPICE) 1 TSP TUMERIC POWDER
1 TSP CHILI POWDER
1 TSP SALT 3 TSBP PLAIN YOGURT/ GREEK YOGURT
METHOD
1. Mix the lemon juice with the all the spices and blended/ minced red onions,ginger,garlic in a large shallow dish. Slash each chicken thigh three times, then turn them in the juice and set aside for 10 mins.
2 Mix all of the marinade ingredients together and pour over the chicken. Give everything a good mix, then cover and chill for at least 4 hours. This can be done up to a day in advance.
3. Heat the grill. Lift the chicken pieces onto a rack over a baking tray. Brush over a little oil and grill for 8 mins on each side or until lightly charred and completely cooked through.
Serve hot with slice onion, carrot, cucumber and mint chutney (for mint chutney please click on our mint & coriander chutney recipe)
This mouth watering delicious recipe is well known as ' murgh tandoor' or 'tandoori murgh', 'murgh' meaning chicken and 'tandoori' is a clay oven.
INGREDIENTS FOR MARINATE
1 LEMON JUICE
1 TSP CAYENNE PEPPER
4 CHICKEN DRUMSTICK
4 CHICKEN BREAST
1 ONION
3 CLOVES GARLIC
1 TSP CUMIN POWDER
2 INCH GINGER
1 TSP MASALA GARAM (FOR ALTERNATIVE YOU CAN ALSO USED TANDOORI SPICE) 1 TSP TUMERIC POWDER
1 TSP CHILI POWDER
1 TSP SALT 3 TSBP PLAIN YOGURT/ GREEK YOGURT
METHOD
1. Mix the lemon juice with the all the spices and blended/ minced red onions,ginger,garlic in a large shallow dish. Slash each chicken thigh three times, then turn them in the juice and set aside for 10 mins.
2 Mix all of the marinade ingredients together and pour over the chicken. Give everything a good mix, then cover and chill for at least 4 hours. This can be done up to a day in advance.
3. Heat the grill. Lift the chicken pieces onto a rack over a baking tray. Brush over a little oil and grill for 8 mins on each side or until lightly charred and completely cooked through.
Serve hot with slice onion, carrot, cucumber and mint chutney (for mint chutney please click on our mint & coriander chutney recipe)
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