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Tandoori Murgi

Madhuri.Dixit's picture
Ingredients
  Chicken drumsticks/4 skinless, boneless breast halves 4 Small
  Hot chili powder 1 Teaspoon (To Taste)
  Lemon juice 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Vegetable oil 2 Tablespoon
For marinade
  Plain low fat yogurt 3⁄4 Cup (12 tbs), whisked
  Ginger paste 2 Teaspoon
  Garlic paste 1 Tablespoon
  Garam masala 1 Teaspoon
  Tandoori masala 1 1⁄2 Teaspoon
  Salt To Taste
Directions

Separate the drumsticks from the thighs or cut each breast into two pieces.
With a sharp knife, make 2-3 deep slits on both sides of each piece.
Set aside.
Mix together the chili powder, lemon juice, and salt, and rub over each piece of chicken.
Set aside for 10-15 minutes.
Meanwhile, prepare the marinade by combining the yogurt, ginger and garlic pastes, garam masala, tandoori masala, and salt.
Coat the chicken pieces with the marinade, cover, and refrigerate for 5-6 hours.
Bring to room temperature before cooking.
Grill or broil, turning and basting every few minutes, until cooked through but still juicy (about 15-20 minutes).
Serve with dal, such as tarka dal, roti or naan, and dahi pudina chutney, with mashed potatoes or French fries, sauteed vegetables, and a green salad.
Garnish with onion rings and lemon wedges.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Appetizer
Method: 
Grilling
Ingredient: 
Chicken
Interest: 
Party, Healthy
Cook Time: 
25 Minutes
Servings: 
4

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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 164 Calories from Fat 91

% Daily Value*

Total Fat 10 g15.8%

Saturated Fat 1.9 g9.3%

Trans Fat 0 g

Cholesterol 36.4 mg12.1%

Sodium 664.4 mg27.7%

Total Carbohydrates 6 g2.2%

Dietary Fiber 0.68 g2.7%

Sugars 3.4 g

Protein 12 g23.7%

Vitamin A 8.9% Vitamin C 10%

Calcium 10.2% Iron 3.7%

*Based on a 2000 Calorie diet

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Tandoori Murgi Recipe