lunch

Murgh Tandoori

Name: Murgh Tandoori
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Ingredients: Vegetable/Canola Oil - 2 tablespoon; Tandoori chicken masala (any brand, I used Everest)- 1/2 packet; Chicken drumsticks - 6; Red Chili Powder - As per taste; Unsweetened Full fat Yogurt - 1 cup; Garam Masala Powder - 1 teaspoon; Garlic(Minced) - 2 teaspoons; Ginger Paste - 2 teaspoons; Lemon juice - 4 tablespoon; Kasuri methi - 2 tablespoon; Orange Food Color - 1 pinch (totally optional); Salt - As per taste

“Murgh Tandoori is a gluten free and ketogenic recipe with 2 servings. For $4.08 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This main course has 586 calories, 45g of protein, and 40g of fat per serving. 1 person has tried and liked this recipe. A mixture of orange food color, tandoori chicken masala, garam masala powder, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 60%, which is solid. If you like this recipe, you might also like recipes such as Methi Murgh, Murgh Makhani, and Murgh Makhani.”

total: 45 min
effort: Easy
serves: 2
ratings: New

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Ingredients

Serves 2

Vegetable/canola oil2 tbsp
Tandoori chicken masalaany brand, I used Everest½ packet
Chicken drumsticks6
Chili powder - as2 servings
Full fat yogurt1 cup
Garam masala powder1 tsp
Garlic)Minced2 tsp
Ginger paste2 tsp
Lemon juice4 tbsp
Kasuri methi2 tbsp
Orange food coloroptional · totally1 pinch
Salt - as2 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

5 steps · 45 min

1
Clean the drumsticks and marinate with lemon juice and salt and then using a sharp knife, cut slashes in the flesh to allow the marination to penetrate and keep aside for 1 hour.Take a bowl and mix the yogurt, tandoori masala, red chili powder, garam masala powder, ginger & garlic paste, kasuri methi & food color and then pour the mixture over the chicken and rub it into the flesh, turning the chicken several times.Cover and refrigerate 8 hours or overnight.
2
Remove the chicken from the refrigerator at least 30 minutes before cooking.The chicken may be grilled or roasted.If using a charcoal grill, prepare a fire for direct-heat cooking. Position the grill rack 5 inches from the fire. Allow the coals to burn until white ash covers them and the heat is moderate.
3
Remove the chicken from the marinade, pressing lightly to extract excess marinade, and brush with oil.

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