Moghul Style Tandoori Chicken (Murgh Tandoori)

Name: Moghul Style Tandoori Chicken (Murgh Tandoori)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 boneless skinless chicken thighs; 1 teaspoon saffron thread; 1 teaspoon hot water; 2 teaspoons salt; 4 tablespoons lemon juice; 1 small onion, roughly chopped; 2 teaspoons fresh ginger, roughly chopped; 1 teaspoon garlic, roughly chopped; 1 tablespoon water; 2 teaspoons coriander seeds; 2 teaspoons cumin seeds; 1 cup yoghurt, lightly whisked; 1 teaspoon white pepper; 1 teaspoon garam masala; 1/2 teaspoon chili powder; 1/2 teaspoon ground nutmeg; 2 tablespoons ghee, melted

Servings: persons

8 boneless skinless chicken thighs
1 teaspoon saffron thread
1 teaspoon hot water
2 teaspoons salt
4 tablespoons lemon juice
1 small onion, roughly chopped
2 teaspoons fresh ginger, roughly chopped
1 teaspoon garlic, roughly chopped
1 tablespoon water
2 teaspoons coriander seeds
2 teaspoons cumin seeds
1 cup yoghurt, lightly whisked
1 teaspoon white pepper
1 teaspoon garam masala
1/2 teaspoon chili powder
1/2 teaspoon ground nutmeg
2 tablespoons ghee, melted

1
Wash the chicken pieces and pat them dry with a paper towel.
2
Make a couple of deep diagonal slits across the thickest part of each piece with a sharp knife.
3
Steep the saffron thread in hot water for 15 minutes.
4
Combine the steeped saffron threads and water with the salt and lemon juice and rub well into the chicken pieces, particularly into the cuts.
5
Leave to marinate for 1 hour. Drain the liquid off from time to time and pour over the chicken pieces.
6
Blend the onion, ginger, garlic and water in a food processor until smooth. Set aside.
7
Dry-roast the coriander and cumin seeds in a small frying pan and then grind them in a spice-mill or coffee-grinder.
8
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.
9
Coat the chicken pieces with the marinade. Marinade for 4-6 hours or overnight, covered, in refrigerator.
10
When the marination is complete, evenly apply the melted ghee to the chicken pieces.
11
Grill the chicken on high until done.
12
Alternatively, you could pre-heat an oven to 400u00b0F, 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.
13
Serve hot and enjoy.

378

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 8 boneless skinless chicken thighs, 1 teaspoon saffron thread, 1 teaspoon hot water, 2 teaspoons salt, and more.

Yes, Moghul Style Tandoori Chicken (Murgh Tandoori) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!