Ingredients with Measurements:
- 1 whole chicken, cleaned and washed
- 1 cup plain yogurt
- 2 tablespoons ginger-garlic paste
- 2 tablespoons tandoori masala
- 1 tablespoon red chili powder
- 1 tablespoon garam masala
- 1 tablespoon coriander powder
- 1 tablespoon cumin powder
- 1 tablespoon turmeric powder
- 1 tablespoon salt
- 2 tablespoons lemon juice
- 2 tablespoons oil
- 1 onion, sliced
- 1 tomato, chopped
- 1 green chili, chopped
- 1 tablespoon chopped coriander leaves
Special equipment needed:
- Tandoor oven or grill
Step-by-step instructions:
1. In a large mixing bowl, combine the yogurt, ginger-garlic paste, tandoori masala, red chili powder, garam masala, coriander powder, cumin powder, turmeric powder, salt, lemon juice, and oil. Mix well.
2. Make deep cuts on the chicken and marinate it with the yogurt mixture. Make sure the marinade is well coated in the chicken and inside the cuts. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat the tandoor oven or grill to medium-high heat.
4. Place the marinated chicken on the skewers and cook in the tandoor oven or grill for 30-40 minutes, turning occasionally, until the chicken is cooked through and the skin is crispy and charred.
5. In a separate pan, heat some oil and sauté the sliced onion until golden brown. Add the chopped tomato, green chili, and coriander leaves. Cook for a few minutes until the tomato is soft and the mixture is fragrant.
6. Once the chicken is cooked, remove it from the skewers and place it on a serving platter. Pour the onion-tomato mixture over the chicken.
7. Serve hot with naan bread or rice.
Time:
Preparation time: 15 minutes
Marinating time: 2 hours or overnight
Cooking time: 30-40 minutes
Temperature:
Tandoor oven or grill: medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 5g
Protein: 35g
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef.
- Tandoori masala can be substituted with a mixture of paprika, cumin, coriander, and turmeric.
Variations:
- Add some chopped mint leaves to the marinade for a refreshing flavor.
- Use boneless chicken pieces instead of a whole chicken for a quicker cooking time.
Tips and tricks:
- Make sure to marinate the chicken for at least 2 hours or overnight for maximum flavor.
- Soak the skewers in water for at least 30 minutes before using to prevent them from burning.
- Baste the chicken with some oil or butter while cooking to keep it moist.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken in the oven or microwave until heated through.
Presentation ideas:
Serve the chicken on a large platter with some fresh coriander leaves and lemon wedges.
Garnishes:
Fresh coriander leaves and lemon wedges.
Pairings:
- Naan bread or rice.
- Raita or cucumber salad.
Suggested side dishes:
- Vegetable biryani.
- Aloo gobi (potato and cauliflower curry).
Troubleshooting advice:
- If the chicken is not cooked through, place it in the oven for a few minutes until fully cooked.
- If the chicken is too dry, baste it with some oil or butter while cooking.
Food safety advice:
- Make sure to clean and wash the chicken thoroughly before cooking.
- Cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Tandoori Murgh Musallam is a popular Indian dish that originated in the Mughal era. It is a whole chicken marinated in a mixture of spices and yogurt, then cooked in a tandoor oven or grill.
Flavor profiles:
Spicy, tangy, and aromatic.
Serving suggestions:
Serve the Tandoori Murgh Musallam with some naan bread or rice and a side of raita or cucumber salad.
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Region: Indian