Tandoori Murgh
A celebration whole tandoori chicken — twice-marinated with vinegar then hung curd, scored deep and slow-baked until the outside is charred lacquer and the inside is tender, dripping with juices.
Per serving
Ingredients
- 1 kgWhole chicken (skinned, scored)
- 3 tbspVinegar
- 2 tbspGinger garlic paste (1st)
- 2 1/2 tbspRed chilli powder (1st)
- 2 tbspOil (1st marination)
- to tasteSalt (1st marination)
- 200 gHung curd
- 3 tspRed chilli powder (2nd)
- to tasteSalt (2nd marination)
- 2 tbspKitchen king masala
- 2 tbspGaram masala
- 2Green chillies, ground
- 1 tbspGinger garlic paste (2nd)
- 1/2 tsp (optional)Orange-red food colour
- 2 tbspOil (2nd marination)
- 2 tbspButter, melted (to baste)
- 1Lemon wedges, to serve
Method
- 1
Make 4 deep slashes across each thigh, breast and drumstick of the whole chicken.
- 2
Mix the first marination — vinegar, ginger garlic paste, red chilli, oil, salt — and rub well into the slashes and cavity. Rest 30 minutes.
- 3
Whisk together the second marination: hung curd, red chilli powder, salt, kitchen king masala, garam masala, ground green chillies, ginger garlic paste, food colour and oil.
- 4
Smear the second marinade thickly over the chicken, working it deep into the cuts. Cover and refrigerate for 4 to 6 hours, ideally overnight.
- 5
Pre-heat oven to 220°C. Place the chicken on a wire rack set over a tray and roast for 35-45 minutes, basting with melted butter every 10-15 minutes, until well charred at the edges and the juices from the thigh run clear.
- 6
Rest 5 minutes. Sprinkle with chaat masala, squeeze lemon over and serve with onion rings, mint chutney and naan.