Benares tandoori chicken (Tandoor murg) from Benares: Michelin Starred Cooking (page 89) by Atul Kochhar

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Makhani gravy; Baby carrot pickle; Pickled onions; Makhani dal; Mint and coriander chutney; Parathas

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hlange on March 25, 2025

    This was honestly one of the best meals I've ever made. But I had to make a few modifications. I used a slightly larger chicken. Because of that I doubled the marinade, and I'm glad I did. I also removed the skin as is usually standard in tandoori chicken. The recipe didn't mention it but I was too afraid of the possibility of soggy chicken skin under the yogurt marinade. Maybe the effect with the skin would have been different with skin-on and less marinade, but I didn't have access to a smaller bird. 465 degrees for 15 minutes wasn't enough to brown, so I broiled for a few minutes to impart some color before turning it down to 350. Served this with rice, lime, the Makhani gravy and a side of fresh greens. Superb

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