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Photo of Murg Anaari by Megha Vikram Singh at BetterButter
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Murg Anaari

Sep-27-2015
Megha Vikram Singh
0 minutes
Prep Time
60 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

ABOUT Murg Anaari RECIPE

Succulent Tandoori Chicken legs, marinated in pomegranate, molasses and spices.

Recipe Tags

  • Non-veg
  • Dinner Party
  • Awadhi
  • Main Dish

Ingredients Serving: 10

  1. Whole chicken legs(skinless) - 10
  2. red chilli paste - 1 tbsp
  3. Lemon juice - 2 tbsp
  4. 1.5 cups - pomegranate juice (boiled & reduced to 1/2 cup)
  5. hung curd - 1 cup
  6. Ginger paste - 1 tbsp
  7. Garlic paste - 1 tbsp
  8. Tandoori masala powder - 2 heaped tbsp
  9. Salt as per taste
  10. Red food Colour : few drops(optional)
  11. Melted butter - 1/4 cup

Instructions

  1. Wash and pat dry the chicken to remove all the water
  2. Make 3-4 parallel slant evenly spaced cuts on each side
  3. Mix the pomegranate molasses, chilli paste, salt to taste and lemon juice.
  4. Pour this over the chicken and rub it in thoroughly. Cover and leave in the fridge for at least an hour.
  5. In a bowl, mix together the curd, ginger garlic paste, colour, tandoori masala and the melted butter.
  6. Take out the chicken pieces from the first marinade and mix in the second. Cover and leave in the fridge for 4-6 hours. Overnight is the best option.
  7. Grill on a medium hot grill for about 30 minutes till well browned. Turning once midway and baste with the melted butter twice.
  8. Let it rest for a couple of minutes before serving.
  9. Serve hot with a mint cucumber yoghurt tip and roti of your Choice.

Reviews (35)  

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Sujata Limbu
Dec-01-2015
Sujata Limbu   Dec-01-2015

Lovely recipe :D however is pomegranate juice required for this recipe? can we substitute it for something else?

Loveleen Sandhu
Oct-02-2015
Loveleen Sandhu   Oct-02-2015

yippe!! I finally managed it

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