Tandoori-style chicken (Tandoori murghi) from Madhur Jaffrey's Indian Cooking, Revised and Expanded by Madhur Jaffrey

  • fresh ginger
  • limes
  • yogurt
  • garam masala
  • chicken pieces
  • food colorings
  • green chiles

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

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

  • rionafaith on October 05, 2016

    p. 66 -- This was good enough, but I wasn't wowed. I omitted the food coloring as it's listed as optional, but now that I've tried the recipe that way I would be sure to include it next time -- the chicken looked quite pallid, especially without any skin, and I feel like it's not quite tandoori without that bright orange color. I didn't bother straining the yogurt/spice puree and I don't think it hurt at all, and I marinated the chicken in it for about 24 hours, which made it quite moist and tasty. I did freeze the leftover marinade as the author suggests, so I'll have to try this one again with a few changes.

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