Whole Tandoori Chicken- Tandoori Murgh Musallam- Recipe

Benefits of Chicken: High in Protein, Prevents Bone Loss and Metabolism Boaster. 


Whole chicken-1
Lemon juice- 1 tbsp
Vinegar-  3 tbsp
Yogurt- 1 cup
Tomato paste- 1 tbsp
Onion whole chopped- 1
Garlic paste- 1 tbsp
Salt-1 tsp
Whole garam masala- 2 tbsp
Cayenne pepper- 1 tbsp
Red food coloring- -1/2 tsp
Cilantro chopped- 2 tbsp
Ginger slices- 1 tbsp
Dried Plum (آلوبخارا, Aloo Bukhara)- 2


  1. Cut slits on the whole chicken, (where required).
  2. In a suitable bowl, mix: lemon juice, yogurt, onion chopped, garlic paste, salt, tomato paste, red chilli pepper, chopped cilantro, ginger sliced, whole garam masala, dried plum, red food coloring to the whole chicken.
  3. Tie the legs of the chicken with thread.
  4. Marinate for at least 8 hours… (the longer the better : ))
  5. Add the marinated chicken into a large covered frying container with 3 tbsp of olive oil, and place it on high heat. (High heat- because the chicken leaves a lot of water when being cooked).
  6. Remove the thread and Garnish your chicken tandoori by placing foil on the legs of the chicken.
  7. ENJOY … : )