Tandoori Murgha - Chicken from the Oven

Keith's Recipes

Tandoori Murgha

A slightly spicy, but not by any means hot, traditional Indian dish with mild fruity overtones. Very enjoyable, and well worth the time it takes.

This is a fun little recipe, if you have time to make it in advance, as it needs to really sit overnight before you cook it to get the flavor through everything. I belive it is Indian or Pakistani in origin, but I'm not sure. Many of my friends refer to this as Vomit Chicken because of the appearance when it is sitting marinating in the refrigerator. However, you should not let that put you off, it is really a quite good recipe.

Tandoori Murgha - Chicken from the Oven

Serves about 4

• 4 skinned, boneless chicken breasts
• 1 1/2 tsp. salt
• 1 tsp. lemon juice (preferably fresh)
• 6 cloves Garlic, finely minced or powdered
• 2 tsp. ginger
• 1 tsp. coriander seed
• 2 tsp. lime juice (preferably fresh)
• 1 tsp. vinegar
• 1 tsp. vegetable oil
• 2 Tbsp. papaya finely chopped
• 1 1/2 tsp. cumin
• 1/2 tsp. red pepper
• 2 Tbsp. plain yogurt
• a pinch of tomato coloring (optional)
• 2 Tbsp. butter
• 1 Tbsp. mango, finely chopped

If your chicken breasts are thick, fillet them or make slits into them so that you can effectively rub and marinade them. Mix 1/2 tsp. salt and lemon juice and rub over chicken. Let sit for at least 15 minutes while you mix the marinade.

Mix garlic, ginger, coriander, 1 tsp. lime, 1/2 tsp. salt, vinegar, oil, papaya, 1/2 tsp. cumin, red pepper and tomato coloring and stir into yogurt to make a paste. Rub paste into chicken, insert into cuts. Let rest for 12 hours or more (I usually make it and let it marinate in the refrigerator overnight).

Bake for 15 minutes at 450°.

While chicken is baking, prepare a baste of butter, 1/2 tsp. salt, 1 tsp. cumin, 1 tsp. lime juice, and mango (you can also make this up when you make up the marinade and let it sit overnight in the refrigerator as well for a stronger flavor...). After the chicken has baked for fifteen minutes, baste with butter mixture. Bake 5 to 10 minutes longer, always make sure chicken is cooked thoroughly before serving.

Serve with steamed rice or Persian fried rice (crispy rice) and a cucumber-mint or cucumber-onion salad in yogurt.