Tandoori murgh




STANDARD RECIPE CARD


Dish Name

TANDOORI MURGH
Qty
Unit
Description
2.8
KG
Whole chicken, 700g each
0.8
KG
Curd
0.07
KG
Ginger garlic paste
0.03
KG
Red chilli powder
0.02
KG
Yellow chilli powder
0.005
KG
Garam masala
0.05
LT
Malt vinegar
0.005
KG
Tumeric
0.01
KG
Salt
0.12
LT
Lemon juice
0.1
KG
Butter
0.005
KG
Kebab masala                                               

Method:-
Prepare a curd mixture with curd, chilli powders, garam masala, and turmeric. Mix them well.                     
Prepare the chicken. Fully clean the bird, leaving it whole. Make two incisions into the flesh and legs. This will help cook the chicken faster.                                                              
Marinate the chicken with ginger garlic paste, salt and lemon juice for 30 minutes.                           
Place the chicken into the curd mixture and rub it into the flesh such that the chicken is completely covered in the mixture. Then place the chicken onto a skewer and cook it in a moderate tandoor oven. Baste with butter.
When the chicken is fully cooked, remove it from the oven and segment the bird into 4 parts. Then place these segments onto a plate.                                                 
Sprinkle lemon juice, melted butter and kebab masala on the chicken pieces and serve.         

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