Winter

Murgh Tandoori

by:
November 28, 2017
0
0 Ratings
Murgh Tandoori
Photo by Del sneddon
  • Serves 4
Author Notes

This recipe is full of deletable flavours than boring roast! —Romy Gill MBE

What You'll Need
Ingredients
  • 1.5 kilo whole chicken
  • 4 teaspoons rose petals
  • 4 teaspoons dried pomegranate seeds ( anardana)
  • 1 teaspoon caraway seeds(ajwain seeds)
  • 1 teaspoon coriander powder
  • 3 teaspoons kashmiri chillies
  • 1 teaspoon black salt
  • 1 teaspoon sea salt
  • 1 juice of a lime
  • 3 tsp olive oil
Directions
  1. Add all the spices, both salts and rose petals and make a dry paste in a grinder. In a large bowl add lime juice, oil and the dry paste, mix well and rub the paste on the chicken and marinate for an hour in room temperature.
  2. Preheat the oven and at 180 C and prepare a baking tray with baking sheet on . Place the marinated chicken on the tray and foil loosely and cook for 1 hour and 30 minutes. Oc its cooked turn the oven to grill and make it crispy from sides for 5-6 minutes.
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1 Review

Del S.
Del S. November 30, 2017
This is utterly divine!