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Tandoori Murg
By : YashodhaMethod
- Skin, clean and make deep cuts chicken.
- Keep the chicken whole.
- Rub the chicken with lemon juice, ginger garlic paste and salt.
- Leave aside for an hour.
- Whisk all the ingredients for red marinade in a bowl.
- Coat the entire chicken and leave aside for 2 hours.
- Skewer and cook in a medium hot tandoor until done.
Ingredients:
700 gm - whole chicken
10 ml - lemon juice
30 gm - ginger & garlic paste
salt to taste
700 gm - whole chicken
10 ml - lemon juice
30 gm - ginger & garlic paste
salt to taste
For Red Marinade:
500 gm - yoghurt
75 gm - ginger garlic paste
75 ml - oil
15 gm - garam masala
20 ml - lemon juice
10 gm - red chilli paste
salt to taste
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