Looking for delightful chicken formulas that bring the bona fide taste of Hindi nourishment to your kitchen? This Tandoori Chicken Formula, also known as Tandoori Murgh, is a flavorful dish from the North-West Wilderness that's perfect for your collection of simple formulas. Made with a rich yogurt marinade and traditional Indian spices, it's a favorite for anyone who loves bold flavors and classic Hindi daily cuisine.
Ingredients (Serves 4)
- 4 chicken pieces (about 225g each, skinned)
- Juice of 1 lemon
- ½ tsp salt (or to taste)
- 85g whole milk yogurt (strained or Greek-style)
- 3 tbsp double cream
- 1 tbsp gram flour (besan)
- 1 tbsp garlic purée
- 1 tbsp ginger purée
- 1 tsp chilli powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 2 tsp garam masala
- 2 tsp turmeric powder
- 2 tbsp vegetable oil (for brushing)
- 3 tbsp melted butter or olive oil
- Salad (to serve)
- Lemon wedges (for garnish)
Method
1. Prepare the Chicken:
Make 2–3 small cuts on each piece of chicken to help the marinade soak in. Put the chicken in a large bowl. Rub in the lemon juice and salt. Cover and refrigerate for 20 minutes.
2. Make the Marinade:
In another bowl, combine the yogurt, double cream, and gram flour. Mix until smooth. Add garlic purée, ginger purée, chilli powder, coriander, cumin, garam masala, and turmeric. Mix all the ingredients into a thick, fragrant marinade.
3. Marinate the Chicken:
Pour the marinade over the chicken, ensuring it’s evenly coated. Cover and refrigerate for at least 4–6 hours, ideally overnight. Let it come to room temperature before cooking.
4. Grill the Chicken:
Preheat your grill to high for 10 minutes. Line a grill pan with foil and brush the rack with oil. Remove the chicken from the marinade and place it on the rack. Cook about 12.5 cm (5 inches) below the heat for 4 minutes on each side. Then, baste generously with the remaining marinade and grill for another 2 minutes per side.
5. Final Grilling:
Brush the chicken with melted butter or olive oil. Grill 10 cm (4 inches) below the heat for 5–6 minutes, or until nicely charred. Turn and baste again with marinade. Cook for another 5–6 minutes or until the chicken is thoroughly cooked, the juices run clear when pierced with a skewer, and the meat is tender and juicy.
6. Serve:
Serve hot with a fresh salad and lemon wedges. This spicy, delicious tandoori chicken pairs perfectly with naan or rice – a true classic in Hindi daily food recipes.
Make 2–3 small cuts on each piece of chicken to help the marinade soak in. Put the chicken in a large bowl. Rub in the lemon juice and salt. Cover and refrigerate for 20 minutes.
2. Make the Marinade:
In another bowl, combine the yogurt, double cream, and gram flour. Mix until smooth. Add garlic purée, ginger purée, chilli powder, coriander, cumin, garam masala, and turmeric. Mix all the ingredients into a thick, fragrant marinade.
3. Marinate the Chicken:
Pour the marinade over the chicken, ensuring it’s evenly coated. Cover and refrigerate for at least 4–6 hours, ideally overnight. Let it come to room temperature before cooking.
4. Grill the Chicken:
Preheat your grill to high for 10 minutes. Line a grill pan with foil and brush the rack with oil. Remove the chicken from the marinade and place it on the rack. Cook about 12.5 cm (5 inches) below the heat for 4 minutes on each side. Then, baste generously with the remaining marinade and grill for another 2 minutes per side.
5. Final Grilling:
Brush the chicken with melted butter or olive oil. Grill 10 cm (4 inches) below the heat for 5–6 minutes, or until nicely charred. Turn and baste again with marinade. Cook for another 5–6 minutes or until the chicken is thoroughly cooked, the juices run clear when pierced with a skewer, and the meat is tender and juicy.
6. Serve:
Serve hot with a fresh salad and lemon wedges. This spicy, delicious tandoori chicken pairs perfectly with naan or rice – a true classic in Hindi daily food recipes.
Cook's Tip:
This recipe freezes well. To reheat, thaw completely and warm in a preheated oven at 190°C (375°F) for 20–25 minutes, wrapped in foil.