Moghul Style Tandoori Chicken (Murgh Tandoori)

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READY IN: 7hrs 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash the chicken pieces and pat them dry with a paper towel.
  • Make a couple of deep diagonal slits across the thickest part of each piece with a sharp knife.
  • Steep the saffron thread in hot water for 15 minutes.
  • Combine the steeped saffron threads and water with the salt and lemon juice and rub well into the chicken pieces, particularly into the cuts.
  • Leave to marinate for 1 hour. Drain the liquid off from time to time and pour over the chicken pieces.
  • Blend the onion, ginger, garlic and water in a food processor until smooth. Set aside.
  • Dry-roast the coriander and cumin seeds in a small frying pan and then grind them in a spice-mill or coffee-grinder.
  • Add the freshly ground spices to the yoghurt, along with the blended paste, the white pepper, garam masala, chili powder, and the nutmeg. Mix well to combine.
  • Coat the chicken pieces with the marinade. Marinade for 4-6 hours or overnight, covered, in refrigerator.
  • When the marination is complete, evenly apply the melted ghee to the chicken pieces.
  • Grill the chicken on high until done.
  • Alternatively, you could pre-heat an oven to 400°F, then arrange the chicken in a single layer on a rack in a shallow baking tray. Bake for 15 minutes. Brush with the melted ghee and bake for a further 10 minutes. Ideally, you should cook the chicken in a Tandoor oven, but very few people outside of India own these.
  • Serve hot and enjoy.
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