Best Moghul Style Tandoori Chicken Murgh Tandoori Recipes

TANDOORI CHICKEN RECIPE

Tandoori Chicken Recipe image

Tandoori chicken is a popular Indian appetizer made with chicken, spices, yogurt and herbs. This recipe shows you to replicate the restaurant version at home easily. Serve it with Cilantro Chutney or Mint Chutney.

Provided by Swasthi

Time 40m

Number Of Ingredients 15

Ingredients

½ kg chicken ((500 to 700 grams))
½ cup greek yogurt ((hung curd))
¾ tbsp ginger garlic paste
1 tsp garam masala
1 tsp red chilli powder ((kashmiri or any low heat chilli))
¼ tsp black pepper crushed ((powder))
1 tsp coriander powder ((daniya powder))
¼ tsp salt ((taste marinade & add more))
¼ tsp Turmeric ((haldi))
1 tsp kasuri methi ((dried fenugreek leaves))
1 tbsp lemon juice
1½ tbsp oil ((preferably mustard oil))
1 tbsp oil
1 tsp red chili powder
1 to 2 tbsp oil ((preferably mustard oil))

Steps:

To a mixing bowl, add greek yogurt or hung curd (thick curd). If you do not have it make your own following the notes below.
Next add in ginger garlic paste, garam masala, red chili powder, salt, turmeric, kasuri methi, pepper powder and coriander powder.
Pour oil and lemon juice as well.
Mix everything well. The marinade has to be thick and not of dripping consistency. Taste it and add more salt and chili powder if needed.
Make deep gashes over the chicken and add it to the bowl.
Marinate the chicken well into the gashes.
Cover and set aside for at least 6 hours. If you reduce the marination time, chicken will not turn soft and juicy. It may not get cooked well if making on tawa.
Preheat the oven to the highest for atleast 15 to 20 mins. In my oven it is 470 F or 240 C. For the stovetop and air fryer method, please follow the step by step instructions above the recipe card.
Place a foil on a oven tray to collect the drippings.
Then keep a greased wired rack on the tray.
Place the chicken pieces over the wire rack.
Grill the chicken for about 15 mins.
For spicy version mix together 1 tsp red chili powder with 1 tbsp oil.
After 15 mins of grillling, baste the red chili oil over the chicken. You can also baste the left over marinade over the chicken.
Turn the chicken to the other side and baste the red chili oil or marinade.
Grill for another 6 to 10 mins or until the chicken is cooked through. You will need to adjust the timing as it depends on size of the chicken pieces.
The last 5 mins, set to broil mode. Alternately you can move the entire tray with wire rack to the top most rack for the last 5 mins. This gives the charred effect.
Brush the drippings all over the chicken. This keeps the chicken moist. You can also burn a char coal piece and place it in a small cup. Bring out the chicken tray from the oven and place the cup of char coal in the tray. Cover with a large bowl or foil. Allow it to smoke for 5 to 7 mins.
Restaurant style tandoori chicken is ready. Serve with this Cilantro Chutney or Pudina Mint Chutney alongside onion and lemon wedges.

Nutrition Facts : Calories 540 kcal, Carbohydrate 3 g, Protein 32 g, Fat 43 g, SaturatedFat 9 g, Cholesterol 130 mg, Sodium 360 mg, Sugar 2 g, ServingSize 1 serving

MURGH MAKHANI - MOGHUL BUTTER CHICKEN

Murgh Makhani - Moghul Butter Chicken image

A classic Indian recipe is absolutely delectable and is a real favourite in our house, frequently served on Curry Friday - a popular family tradition! This world famous recipe is often jokingly referred to as the national bird of Punjab, so popular is it in that region! This recipe is by Gordon Ramsey, and here is what he has to say about it: Gordon: "Butter chicken, or murgh makhani, was one of the first dishes I tasted when I went to India. Its origins can be traced back to Moghul times, but the dish and its history is most closely associated with Delhi's famous Moti Mahal restaurant, where I had the pleasure of eating this fantastic dish. Over time, numerous chefs have attempted to emulate the rich buttery sauce, and flavours vary slightly between restaurants. This is my version of the classic dish."

Provided by French Tart

Categories Curries

Time 4h30m

Yield 4 serving(s)

Number Of Ingredients 26

Ingredients

800 g boneless skinless chicken thighs, cut into 3-4cm pieces
2 garlic cloves, peeled and finely crushed
2 cm ginger, peeled and finely grated
1/2 teaspoon fine sea salt
1/2 teaspoon hot chili powder
1 1/2 tablespoons lemon juice
75 ml natural yoghurt
1/2 teaspoon garam masala
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 -2 tablespoon vegetable oil, for brushing
1 1/2 tablespoons ghee or 1 1/2 tablespoons melted unsalted butter
2 garlic cloves, peeled and finely chopped
2 cm ginger, peeled and finely chopped
1 cardamom pod, seeds lightly crushed
2 cloves
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon ground turmeric
1 teaspoon hot chili powder, to taste
1/2 teaspoon ground fenugreek
275 ml tomato puree
1 tablespoon lemon juice
40 g unsalted butter
100 ml double cream
1 tablespoon chopped coriander, to garnish

Steps:

Place the chicken in a bowl with the garlic, ginger, salt, chilli powder and lemon juice. Mix, cover with cling film and chill for 30 minutes. Mix together the yoghurt, garam masala, turmeric and cumin and add to the chicken, making sure that each piece is well coated with the mixture. Cover again and chill for 3-4 hours.
Preheat the oven to 180°C/Fan 160°C/Gas 4. Put the marinated chicken pieces on a grill rack set on a baking tray and bake for 8-10 minutes. Brush the chicken pieces with a little oil and turn them over. Bake for another 10-12 minutes until just cooked through.
For the sauce, heat the ghee or butter in a pan and add the garlic and ginger. Fry for a minute or so then add the cardamom, cloves, coriander, garam masala, turmeric, fenugreek and chilli powder. Stir well and fry for 1-2 minutes until they give off a lovely aroma.
Stir in the tomato puree and lemon juice and cook for another couple of minutes. Add the chicken pieces to the sauce and stir well to coat. Finally, add the butter and cream and stir continuously until the butter has melted and the sauce is smooth.
Taste and adjust the seasoning. Transfer to a warm bowl and serve hot, garnished with chopped coriander.

MURGH MAKHANI (INDIAN BUTTER CHICKEN)

Murgh Makhani (Indian Butter Chicken) image

"This is a simple home version of butter chicken, also known as 'murgh' or 'chicken makhani,' a popular dish in Indian restaurants. This is best served with naan, an Indian bread, or you can also serve this with basmati rice." **60 minute marinating time is not included in time to prepare.

Provided by Lavender Lynn

Categories Chicken Thigh & Leg

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1/3 cup plain nonfat yogurt
1 tablespoon tandoori spice mix
1 1/2 lbs chicken thighs, boneless, skinless, cut into 1-inch pieces
1/2 onion, chopped
1 piece fresh ginger (1 inch)
1 garlic clove
2 tablespoons water
3 tablespoons cooking oil, divided
2 teaspoons garam masala
1/4 teaspoon chili powder, Indian
1 cup tomato sauce
1 cup half-and-half
2 tablespoons butter
1 teaspoon dried fenugreek leaves
1 teaspoon salt

Steps:

Stir the yogurt and tandoori masala powder together in a large bowl until thoroughly combined; add the chicken and toss to coat evenly.
Marinate in refrigerator for 1 hour. Drain and discard any excess marinade.
Puree the onion, ginger, and garlic with the water in a blender until it forms a smooth paste; set aside.
Heat 1 tablespoon oil in a large skillet over medium heat.
Cook the chicken in the hot oil until lightly browned on all sides, about 5 minutes.
Remove from skillet and set aside.
Heat the remaining 2 tablespoons in the skillet.
Fry the onion paste in the hot oil until the moisture is mostly evaporated, about 3 minutes.
Sprinkle the garam masala and chili powder over the mixture; cook 1 minute more.
Pour the tomato sauce into the mixture, reduce heat to medium-low, and cook another 5 minutes.
Return the chicken to the pan along with the half and half; bring to a boil. Add the butter, fenugreek leaves, and salt; reduce heat to low and simmer uncovered until the chicken pieces are no longer pink in the middle, 15 to 20 minutes.