Tandoori Murg or Tandoori Murga

One of the all time tandoori favorites.

Ingredients:

• 1 kg. Chicken pieces, skin removed, washed and drained
• 3-4 cloves garlic, peeled
• 1 inch piece or 1 tbs. grated ginger, peeled
• 2 tsp. cardamom seeds or powder
• 4-5 cloves
• 2 bay leaves
• 1 1/2 tsp. ground black peppers
• 1 tsp. cinnamon powder
These five whole spices can be substituted with 2 heaped teaspoon of Garam Masala
• Flesh of 1 lime or lemon, rind and pips removed
• 3-6 green chillies (less or more as desired), stalk removed
• 1/2 bunch fresh coriander leaves
• A few strands of saffron (optional)
• 2 tbs. cooking oil
• Salt to taste
• 1 tsp. paprika powder for colour
• A small carton (150 ml.) of thick yoghurt or coconut milk
• 1 tbs. plain flour

Preparation:

1. Prick each chicken piece a few times with a fork. This helps to absorb flavors.
2. Place ginger, garlic, cardamoms, cloves, bay leaf, cinnamon powder, black pepper, peeled lemon, green chillies, coriander, saffron, cooking oil and salt in a liquidizer and blitz for a few seconds, to make a smooth paste.
3. Add yoghurt or coconut milk and blitz again for a few more seconds, to mix everything well.
4. Adjust salt and spices, which should taste extra strong at this stage, as they will be added to 1 kg. of chicken.
5. Mix with chicken pieces, place in an airtight box and leave overnight or longer in the fridge.
6. Heat oven to 240º C or 475º F (tandoor is supposed to be very hot).
7. Line a baking tray with aluminum foil (this saves washing up).
8. Place chicken pieces on the tray and bake in the centre of a hot oven, until nicely browned and dry. The chicken should look crispy and charred in places. You will need to turn the pieces over half way through cooking. Time varies in different oven but it usually takes around 30 minutes in a preheated oven. Chicken is ready when the meat begins to ‘come off’ the bones. You may need to drain off the excess liquid from the cooking tray so that the end result is not soggy.

Serve hot with other curries, Dals and Nan or simply as a starter. Mint Sauce in Yoghurt also goes well with it.