Moghul Style Tandoori Chicken Murgh Tandoori Recipes

Steps:

• Wash the chicken pieces and pat them dry with a paper towel.
• Make a couple of deep diagonal slits across the thickest part of each piece with a sharp knife.
• Steep the saffron thread in hot water for 15 minutes.
• Combine the steeped saffron threads and water with the salt and lemon juice and rub well into the chicken pieces, particularly into the cuts.
• Leave to marinate for 1 hour. Drain the liquid off from time to time and pour over the chicken pieces.
• Blend the onion, ginger, garlic and water in a food processor until smooth. Set aside.
• Dry-roast the coriander and cumin seeds in a small frying pan and then grind them in a spice-mill or coffee-grinder.
• Add the freshly ground spices to the yoghurt, along with the blended paste, the white pepper, garam masala, chili powder, and the nutmeg. Mix well to combine.
• Coat the chicken pieces with the marinade. Marinade for 4-6 hours or overnight, covered, in refrigerator.
• When the marination is complete, evenly apply the melted ghee to the chicken pieces.
• Grill the chicken on high until done.
• Alternatively, you could pre-heat an oven to 400°F, then arrange the chicken in a single layer on a rack in a shallow baking tray. Bake for 15 minutes. Brush with the melted ghee and bake for a further 10 minutes. Ideally, you should cook the chicken in a Tandoor oven, but very few people outside of India own these.
• Serve hot and enjoy.

Steps:

• Prepare your chicken in a heavy pot with lid.
• Add all the ingredients until the salt.
• Turn the chicken until it is coated with the spices,.
• Turn on the heat and fry/roast the chicken pieces until golden (it takes about 20 minutes).
• During the cooking time turn the chicken delicately several times and prevent to attach to the bottom.
• Add the water and dissolve the fried spices from the bottom of the pot.
• Cover the pot and continue to cook about 15 minutes at low heat.
• 5 minutes before serving add the mild and the almonds.
• Turn the chicken delicately and cook at low heat 5 more minutes.
• Check if you need more salt. If you wish the sauce less thick add some milk, if you prefer it thicker add some more almonds powder.
• Serve with naan or rice.