Tandoori Murgh

Originating in the Punjab region of India, tandoori murgh is  a special chicken dish marinated in yogurt, and seasoned with different spices. What makes tandoori murgh so special is in the way it is cooked. It is traditionally cooked at high temperatures in an earthen oven called a Tandoor.

Tandoor cooked chicken actually dates back to the Mughal period. This delicacy was a main course of the enormous Indian feasts of that day.

Another story of its origins lies with a man named Kundan Lal Gujral, who ran a restaurant called Moti Mahal in Peshawar before the partition of India. Trying out new recipes to keep his patrons interested, Gujral tried cooking chicken in tandoors (clay ovens) used by locals until then to cook naans (bread).

The tandoori murgh at Moti Mahal so impressed the first Prime Minister of India, Jawaharlal Nehru, that he made it a regular at official banquets.

And this is my version:  a first attempt at tandoori murgh.

INGREDIENTS:

chicken pieces, skinless                        1/2 kg

Shan tandoori chicken masala          1/2 packet

yoghurt                                                      3 tbsp

ginger-garlic paste                                 1 tbsp

chat masala                                               1 tsp (per Masood’s request)

lemon                                                          1

MARINATE:

  1. Slash meat diagonally and prick all over with a fork.
  2. In a bowl, mix all the ingredients mentioned above to make the marinade.
  3. Add the chicken pieces in the marinade and refrigerate overnight.

BAKE:

  1. Preheat over to 240 C
  2. Remove chicken pieces from the marinade and arrange in a pan lined with foil.
  3. Bake uncovered for 20 minutes.
  4. Turn chicken pieces over, brush with marinade, and bake for another 10 minutes.
  5. Turn oven to broil setting.
  6. Broil chicken pieces for 5 minutes to get that burnt look that tandoori chicken usually have.
  7. Serve with lemon wedges and salad of your choice.

Masood loved it so much that we didn’t eat out on Thursday night, which has been our tradition ever since we got married, and insisted that I bake tandoori murgh for dinner.

22 comments

  1. Sounds divine! Gotta give it a try soon!

    Thanks sis for sharing the recipe.. you made my mouth water! :p

    And do let me know how it turns out for you 🙂

  2. umm but the recipe is almost same

    Yes, that’s right; the ingredients are the same. It’s the cooking technique that’s different.

  3. MashaAllah looks so tasty! Just wondering what the broil setting is? Is that like grilling?

    InshaAllah will try and let you know how it turns out!

    Thanks you, Nisa!

    Yes, broiling is just like grilling. I’ve read somewhere that broiling (US) = grilling (UK), which should not be confused with grilling (US) = barbequing (UK), hehe. Anyway, in broiler setting, you place the oven rack on the topmost shelf of your oven. Turn the heat on the top portion only, keep the oven door ajar, and keep an eye on your food. Foods can easily burn and even catch fire.

    Yes, please let me know how it turns out for you. If you learn something during the cooking process to enhance the recipe, please let me know too 🙂

  4. Yummy! This looks awesome and you’ve really simplified the recipe too! I’m going to try and make it.

    So, when am I coming over to your place for dinner? 🙂

    Specs<– the self invited, zabardasti ka guest.

    I had to simplify the recipe for my own convenience, hehe.

    You are welcome anytime, Specs! LOL @ zabardasti ka guest.

  5. looks really gud and its so much healthier than fried chicken! I think its high time i use the tandoori shaan masala that i have in the fridge 😉
    i have this horrible habit of grabbing a box or 2 of shaan masalas whenever i’m doing grocery lolz

    Oh yes, a whole lot healthier that fried chicken. I just used a few drops of sunflower oil to coat the aluminum foil, that’s all 🙂

    And yes, it has also become my habit to grab a box of Shan masala every time we do our groceries.

  6. Blog hopped my way … during my student days, I used to have tandoori almost every week! *no recollection on the variations* Thanks for sharing the recipe. It’d be swell if I can actually make it. 🙂

    Tandoori every week! Then you must learn how to bake one to perfection, hehe.

    Welcome to my blog 🙂

  7. Hehe I would love to try some, but I don’t think I would be able to find some of the stuff needed to make it.

    And yeah I’m sure the terms we use here in the US are quite different from what everyone else uses. Oh and here when we use broiler we don’t keep the door open, most of our stoves here have their own broiler with its own slot on the bottom too. Mine does anyway because it is a gas stove.

    I’ve read about an Indian restaurant called the Raj Mahal, on West 12th Street just east of Peninsula Drive. Is that far from where you live? Perhaps you can have your first tandoori chicken there and then ask the staff where to purchase the necessary ingredients 🙂

    Mine is an electric oven and I’m supposed to keep the oven door half open per the manual instructions. Perhaps that’s the difference in the broiler settings between an electric and gas oven.

  8. BLESS YOU!!!!

    I have been dying to lay my hands on a good recipe of tandoori chicken.

    My hubby loves it too – let me try it and take pics if it turns out ok – Thanks a lot! 🙂

    Try one recipe by me if you like: 🙂

    http://nadeen.ahmed83.googlepages.com/myrecipes2

    Oh yes, please do post a picture. I want to learn how to make this dish more special 🙂

    I’m going to try your boneless chicken ginger soon, InshaAllah. It looks so yummy in the picture!

  9. broiling (US) = grilling (UK), which should not be confused with grilling (US) = barbequing (UK)

    Are we talking chicken here? – LOL 😛

    LOL

    Cooking comes with its own dictionary of technical terms 😀

  10. one last comment please – what an awesome cut out salad in the pic – just saw it.

    Thanks, Asma. I had to chop the salad this way, otherwise my dear husband wouldn’t eat the tomatoes. With finely-chopped salad, he eats it all 🙂

  11. Man of good taste – after all, he married YOU – you should remind him of that too. 😛

    Actually, when we both decided to look up for the meanings of our names, we discovered that Masood means happy, successful, and most importantly, lucky. So I keep telling him that I’m his wife and that’s why he’s lucky 😀

  12. You guys are adorable, love how you posted this blog and he commented saying he wants some more.

    I’m rubbish at domestic stuff, I’ll leave it for my mummy dearest!
    🙂

    Thank you, hfm! When Masood says he wants more, he always mean it. And that, for me, is the inspiration to try out new recipes 🙂

    I used to be rubbish at domestic stuff myself, and only learned cooking 3 months prior to my wedding.

  13. “And yes, it has also become my habit to grab a box of Shan masala every time we do our groceries.”

    It’s the pictures on the box that make you want to buy it so bad. I thing it’s their marketing strategy, and I fall for it every time too 🙁

    Oh yes, the pictures of perfectly garnished food is what makes us grab the box. They’re not bad, however; food turns out great. The only thing is that boxed masaley makes us lazy/not want to learn how to cook food from scratch.

    Oh, and welcome to my blog, Anon 🙂

  14. Oh I did not even know we had an Indian place here in Erie! Masha allah, guess my husband and I will have to try that out some time! I knew we had some good Mexican places and a really great Japanese place, but this is so cool. Erie’s more diverse then I thought. 🙂

    Do post more often about Erie; I love to learn about places! And please let us know about your experience with the Indian cuisine 🙂

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