Tandoori Murgh Recipe(Tandoori Chicken)
Tandoori Murgh (Tandoori Chicken) is an authentic North India Chicken celebrated for its traditional flavors. Made with 10 metric-measured ingredients (including Chicken Leg & Thighs (Bone-in, scored), Hung Curd / Greek Yogurt, Pure Mustard Oil, Ginger Garlic Paste, Kashmiri Red Chili Powder), this recipe takes approximately 30 mins to prepare and serves 4. On Shopvora, you can scale servings and order all ingredients in one click directly to your Swiggy Instamart cart for 10-15 minute doorstep delivery.
Ingredients for Tandoori Murgh (Tandoori Chicken)
Complete culinary measure (10 items) · Scale servings or deselect pantry items in the cart panel
Make deep incisions in whole chicken leg/thigh pieces. Rub with lemon juice, Kashmiri red chili powder, and salt (first marinade); rest 20 minutes.
Step-by-Step Instructions
Chef's Secrets & Pro Cooking Tips
Professional culinary techniques for restaurant-quality Tandoori Murgh (Tandoori Chicken) at home
Two-Stage Marination Magic
First marinate chicken with ginger-garlic paste, lemon juice, and salt for 20 minutes to tenderize the fibers. Then introduce spiced hung curd for rich, deep flavor penetration.
Brown the Onions (Bhunao Process)
Take your time browning the onions to a deep golden amber. The slow caramelization forms the foundational flavor base and rich color of authentic Indian meat gravies.
Simmer on Low Flame for Juicy Meat
Keep the heat on gentle low-medium once the liquid is added. Rapid boiling contracts muscle fibers and dries out poultry meat.
🥗Nutritional Breakdown
Estimated nutritional facts per serving (based on 4 servings)
* Percent Daily Values (% DV) are based on a 2,000-calorie reference diet. Actual nutritional requirements may differ based on age, gender, and physical activity level.
Video Tutorial
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Frequently Asked Questions & Cooking Guide
Answers to common questions about preparing, storing, and customizing Tandoori Murgh (Tandoori Chicken)
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Ingredients
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Chicken Leg & Thighs (Bone-in, scored)
800 g
Hung Curd / Greek Yogurt
0.5 cup (100 g)
Pure Mustard Oil
2 tbsp
Ginger Garlic Paste
2 tbsp
Kashmiri Red Chili Powder
2 tbsp
Kasuri Methi & Garam Masala
1 tbsp + 1 tsp
Roasted Besan (Gram flour)
1 tbsp
Butter (For basting)
50 g
Lemon Juice & Chaat Masala
2 tbsp + 1 tsp
Salt
1 tsp