Murgh Tandoori
- 1.5 kilo whole chicken
- 4 teaspoons rose petals
- 4 teaspoons dried pomegranate seeds ( anardana)
- 1 teaspoon caraway seeds(ajwain seeds)
- 1 teaspoon coriander powder
- 3 teaspoons kashmiri chillies
- 1 teaspoon black salt
- 1 teaspoon sea salt
- 1 juice of a lime
- 3 tsp olive oil
- Add all the spices, both salts and rose petals and make a dry paste in a grinder.rnIn a large bowl add lime juice, oil and the dry paste, mix well and rub the paste on the chicken and marinate for an hour in room temperature.
- Preheat the oven and at 180 C and prepare a baking tray with baking sheet on . Place the marinated chicken on the tray and foil loosely and cook for 1 hour and 30 minutes. Oc its cooked turn the oven to grill and make it crispy from sides for 5-6 minutes.
chicken, petals, pomegranate seeds, coriander powder, kashmiri chillies, black salt, salt, lime, olive oil
Taken from food52.com/recipes/74419-murgh-tandoori (may not work)