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Tandoori Chicken – Tandoori Murgh

Tandoori Chicken - Tandoori Murgh recipe image
This classic Indian dish delivers the bold, smoky flavors of a traditional tandoor oven right in your home kitchen. Chicken pieces are generously coated in a vibrant marinade of tangy yogurt, fresh ginger, garlic, and a blend of warming spices like cumin, cayenne, and turmeric. The yogurt helps tenderize the meat while keeping it juicy during baking. The result is succulent chicken with a beautifully charred exterior and deep, complex flavors. Perfect for dinner parties or family meals, it pairs wonderfully with warm naan bread, cooling raita, or a simple lentil dal. This recipe is a reliable crowd-pleaser that brings authentic Indian spice profiles to your table with minimal fuss.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 21.5
Description
This classic Indian dish delivers the bold, smoky flavors of a traditional tandoor oven right in your home kitchen. Chicken pieces are generously coated in a vibrant marinade of tangy yogurt, fresh ginger, garlic, and a blend of warming spices like cumin, cayenne, and turmeric. The yogurt helps tenderize the meat while keeping it juicy during baking. The result is succulent chicken with a beautifully charred exterior and deep, complex flavors. Perfect for dinner parties or family meals, it pairs wonderfully with warm naan bread, cooling raita, or a simple lentil dal. This recipe is a reliable crowd-pleaser that brings authentic Indian spice profiles to your table with minimal fuss.
Ingredients
  • 2 Inch Fresh ginger root, peeled and grated
  • 4 cloves Garlic, peeled and grated
  • 1 teaspoon Cumin seed
  • 1/2 teaspoon Cayenne pepper
  • 1/4 teaspoon Salt
  • 1 cup Plain yogurt
  • 4 lb Chicken, in serving pieces
  • 2 Tablespoons Vegetable oil
  • 1/2 teaspoon Turmeric
Directions
  1. 1
    In a bowl, combine the grated ginger, garlic, cumin seed, cayenne pepper, salt, and yogurt to create the marinade.
  2. 2
    Place the chicken pieces in a foil-lined baking pan.
  3. 3
    Pour the yogurt mixture over the chicken and use your hands to coat the meat completely.
  4. 4
    Cover and refrigerate the chicken to marinate for at least 2 hours, or preferably overnight.
  5. 5
    Preheat the oven to 350&# 194;°F (175°C).
  6. 6
    Dribble the vegetable oil over the marinated chicken in the baking pan and sprinkle with turmeric.
  7. 7
    Bake for about 1 hour, basting frequently with the oil and yogurt marinade from the bottom of the pan.
  8. 8
    Serve hot with pita bread and lentil dal.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 21.5kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 8.5mg1%
Total Carbohydrate 5.5g2%
Dietary Fiber 0.0g0%
Sugars 5.5g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, marinate the chicken overnight to allow the spices to penetrate the meat deeply.

If you prefer a smokier flavor, you can broil the chicken for the last 5 minutes, watching closely to prevent burning.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain moisture.

Adjust the amount of cayenne pepper to suit your heat preference.

Keywords: tandoori, chicken, indian, murgh, yogurt, marinated, spicy, baked, ginger, garlic, turmeric, cumin, cayenne, dinner, gluten-free, spice, oven, main course
Read it online: https://www.chefs-mate.com/recipe/tandoori-chicken-tandoori-murgh/