Murgh Tandoori - A Whole Tandoori Chicken
This recipe is adapted from Manju Malhi's and the original can be found in her excellent Indian cookery book "India with Passion" which we highly recommend for lovers of authentic Indian cooking. In our opinion, Manju is one of the foremost Indian chefs in the UK and we strongly recommend her books to all our customers.
This recipe is based on the tandoor method of cooking marinated meat inside a clay pot but is updated for modern ovens. Murgh Tandoori is a great way to spice up the Sunday roast chicken!
Serves 2-3
Ingredients:
1 x 1.5kg (3 1/2 lb) whole chicken
4 tbsp natural unsweetenrd yogurt
1 tsp Natco Garam Masala
4 tbsp single cream
2 tbsp Natco Paprika Powder
1 tsp Natco Chilli Powder
1 tsp Natco Ground Cumin
2 tbsp lemon juice
2 tbsp vegetable oil
1 tsp salt
1/2 tsp Natco Turmeric
1 tbsp tomato puree
4 garlic cloves crushed
2 tsp peeled and finely grated root ginger
Method:
1 Prick the chicken all over and make a few slits about 2cm (4/5 inch) long in the skin.
2 Mix all the remaining ingredients into a smooth paste into a smooth paste and smother the marinsde generously all over the chicken's skin. Cover and refrigerate for 8 hours or overnight.
3 Preheat the oven to 180 C/ 350 F/ Gas Mark 4. Place the chicken in a roasting tin and cover with foil. Roast in the centre of the oven for 1 hour and 30 minutes.
4 Halfway through cooking, baste with a little of the marinade.
5 Remove from the oven and leave the chicken in a warm place to rest for 20 minutes.
6 Carve and serve either hot or cold with roti, naan and raita.
This page is dedicated to MJ Taylor for her kind help in making this site the best it can be.
