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Tandoori Murghi - Roast Spiced Chicken

  • 6servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C, D
MineralsNatrium, Phosphorus

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 cup yogurt -- unflavored

  3. 2 tablespoons ginger root -- finely chopped

  4. 1 tablespoon salt

  5. 2 teaspoons ground cumin

  6. 2 teaspoons paprika

  7. 1 teaspoon ground coriander

  8. 1 teaspoon ground cinnamon

  9. 1/2 teaspoon ground cardamom

  10. 1/2 teaspoon ground nutmeg

  11. 1/2 teaspoon black pepper -- freshly ground

  12. 1/8 teaspoon cayenne pepper -- or to taste

  13. 4 drops red food coloring -- optional

  14. 2 broiler chicken -- about 2 1/2 lb each 1/4 cup butter or margarine -- melted

  15. 2 lemons -- cut in wedges

  16. parsley sprigs

Instructions Jump to Ingredients ↑

  1. Mix all except chickens, butter, lemons and parsley. Spread yogurt mixture on chickens, inside and out; cover, refrigerate at least 4 hours but not more than 24.

  2. Heat oven to 375f. Place chickens in greased roasting pan, 15 1/2 x 10 1/2 x 2 1/4 inches. Pour butter over chicken. Roast, spooning butter over chicken often, until drumstick meat feels very soft when pressed between fingers. About 1 1/4 to 1 1/2 hours. Garnish with lemon wedges and parsely. To serve, carve or cut chickens into 8ths.

  3. In India, a special pit-type clay oven, called a Tandoor oven, is used for cooking the chicken.

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