Monday, April 1, 2013

Murgh (Chicken) Angara


Restaurant Style Tandoori...


Chicken, cut into serving pieces 1 whole chicken
Yogurt 1/2 cup
Lemon juice from 1 large lemon
Garlic, minced 3 - 4 cloves
Ginger, minced 1 tbsp
Salt to taste
Ground cumin 1 teaspoon
Ground cardamom  4 cloves (use ur ding chick, salt + cardamom cloves, salt helps to crush the cloves easily)
Chili powder 1/2 - 1 tsp
Red food color few drops (optional)


Mix all the ingredients except the chicken.

Mix well to a smooth paste.

Make deep slits in the chicken pieces with the knife or prick the pieces with the help of a fork.

Marinade the chicken pieces in the masala.

Let the chicken sit in the marinade for at least 8 hours, the more the best for best flavors.

Preheat the oven to 170 C and cook the chicken pieces for 30 - 40 mins, turn the pieces occasionally.

Once the pieces are done shift the baking tray to the top most rack and turn the oven temperature to broiling mode (the maximum temperature) and turn the cooking mode to grilling mode, cook the pieces for 5 mins each side to get the tandoor look.

Note: If you like the smoky effect of the tandoor or BBQ use 1 piece of charcoal, burn the coal to the maximum heat and place it in a small bowl and place this bowl in the bowl where the finished chicken is placed and drizzle few drops of ghee on the charcoal and close the lid for few mins.
The chicken will absorb the smoke and gives you a wonderful smoky flavored tandoori murgh Angara.

Serve hot with onion rings...

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