Haryanvi Tandoori Murgh
Whole chicken marinated in spiced yogurt with ginger-garlic, red chilli and garam masala, skewered and roasted in a clay tandoor. Haryanvi dhaba highway style, served hot with lemon and mint chutney.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- salt (optional) (whole)
- Curd — 200 g (whole)
- Garlic — 20 g
- garam masala powder — 5 g
- chicken — 800 g (chopped)
- Red Chilli Powder (Lal Mirch) — 8 g
- Ginger — 20 g
- Lemon — 30 g
Tempering
- oil — 2 tbsp (whole)
- Cumin Seeds — 1 tsp (whole)
Method
- Whisk curd with ginger-garlic paste, lemon juice, red chilli powder, garam masala, cumin seeds and salt into a smooth marinade.
- Wash the whole chicken, pat dry and make deep slits in the flesh so the marinade penetrates; rub the marinade all over and refrigerate for at least 4 hours.
- Thread the marinated chicken onto skewers.
- Roast in a hot clay tandoor (or oven at 200 degrees C) for 25-30 minutes, basting with oil, until charred outside and cooked through.
- Rest for a few minutes, garnish with coriander leaves and serve hot with lemon wedges and mint chutney.
Common questions
- Haryanvi Tandoori Murgh ko English mein kya kehte hain?
- हरियाणवी तंदूरी मुर्ग ko English mein Haryanvi Tandoori Murgh likhte hain.
- Ek plate Haryanvi Tandoori Murgh mein kitni calories hoti hain?
- 504 kcal per plate.
- Kitna time lagta hai?
- 270 min lagta hai — 240 min taiyari, 30 min pakana.