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Tandoori Murgi Recipe
|Chicken drumsticks/4 skinless, boneless breast halves||4 Small|
|Hot chili powder||1 Teaspoon (To Taste)|
|Lemon juice||2 Tablespoon|
|Vegetable oil||2 Tablespoon|
|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|
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
With a sharp knife, make 2-3 deep slits on both sides of each piece.
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.