Name: Tandoori Murgh
Cook time: 27 min
Total time: 27 min
Yield: 20 servings
Cuisine: Indian
Ingredients: 2.5 BIRD Tandoori Chicken (Cut into 1/4 with slashes 750 grams per bird); 200 GRAM Ginger (Paste); 100 GRAM Garlic (Paste); 10 GRAM Salt; 5 GRAM White Pepper (Powder); 6 EACH Lemon (Juice); 250 GRAM Curd (Hung); 20 GRAM Red Chilli (Powder); 45 GRAM Jeera Powder; 25 GRAM Garam Masala; 50 GRAM Red Chilli (Paste powder); 100 GRAM Butter (Melted)

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Tandoori Murgh — Formulation & Method | CuliNect