Tandoori Murgi Recipe

Summary

Cooking Time25 MinDifficulty LevelMedium
Health IndexHealthyServings4
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Chicken drumsticks/4 skinless, boneless breast halves4 Small
 Hot chili powder1 Teaspoon (To Taste)
 Lemon juice2 Tablespoon
 Salt1⁄2 Teaspoon
 Vegetable oil2 Tablespoon
For marinade
 Plain low fat yogurt3⁄4 Cup (12 tbs), whisked
 Ginger paste2 Teaspoon
 Garlic paste1 Tablespoon
 Garam masala1 Teaspoon
 Tandoori masala1 1⁄2 Teaspoon
 Salt To Taste

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 mg

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

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.
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