Murgh Tandoor

Serves: 2 to 3 people

Cooking method

Mix the dried rose petals, 2tsp dried Kashmiri chilli and salts in the spice or coffee blender.

In a big bowl add the dry spice blend, fresh grated turmeric, oil and lime juice. Mix the paste well,  rub it inside and outside the chicken. Marinate for an hour.

As everyone does not have a tandoor the best way is cook the chicken is in the oven.

Preheat the oven 200 C, place the marinated chicken tray  covered with a foil in the middle shelf of the oven and cook for 60 minutes or follow the cooking time on the chicken label.

After an hour take the tray out of the oven apply the butter on the chicken and cook under the grill for 12-15 min at 180 C to make the skin very crispy.  Take the chicken out, cover with foil and let it rest for 10 minutes before serving.

If cooking in the tandoor, put two skewers into the chicken not to low down as the chicken will burn and not cook properly. Cover the chicken with foil and cook at top of the tandoor. Cook the chicken on low heat in the tandoor for 45 minutes.

Have fun I will be posting each week a recipe and hope you have fun cooking.

 

Ingredients

  • One    Large Organic chicken
  • 4tsp    Dried rose petals
  • 4tsp    Dried pomegranate seeds (anardana)
  • 3tsp    Kashmiri chilli
  • 30g     Fresh grated turmeric
  • 4tsp    Sunflower oil
  • 2tsp    Butter
  • 1tsp    Black salt
  • 1tsp    Sea salt
  • Juice of one lime