Masala murgh

Masala murgh

Grilled masala chicken

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

An easy way to cook spiced chicken, using some of the excellent masala mixtures available in paste and powder form.

Ingredients

Quantity Ingredient
1.25kg whole chicken
or 6 large chicken drumsticks
1 teaspoon tandoori mix
1 teaspoon Taaza masala
1 teaspoon salt
3 teaspoons sesame oil
3 teaspoons ground rice
1/2 teaspoon Garam masala

Method

  1. Joint the chicken and cut into serving pieces. Use a sharp knife to score the skin and flesh halfway to the bone.
  2. Combine all of the remaining ingredients in a bowl with 1½ tablespoons water and rub all over the chicken, pressing some into the cuts. Set aside for at least 30 minutes to marinate (or you can cover the chicken and refrigerate it overnight).
  3. Preheat the griller to high and put the chicken on the rack, skin side down. Position the rack at the furthest point from the heat and grill for 10–15 minutes. Turn the chicken pieces over and grill for a further 10 minutes, or until the juices run clear when pierced with a knife. Serve hot, accompanied by rice or any of the Indian breads, and a sambal or raita.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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