Moti Mahal Tandoori Chicken Recipe – Invented by Kundan Lal Gujral

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The world famous Tandoori Chicken was invented by Sh. Kundan Lal Gujral of Moti Mahal Delux Tandoori Trail. Here is the recipe of Moti Mahal’s Tandoori Chicken. Enjoy!!. Do post your comments below…

Cooking in a Tandoor Oven

  • Temperature plays an important role in tandoori cooking; the charcoal should be evenly placed at the bottom of a tandoor if you are using a wood fired one.
  • The food being cooked is plunged into the tandoor where is the temperature is about 600°C, whereby the outer portion of the food is cooked immediately, to form a seal. This preserves the juices of the food inside, where the temperature would be around 160°C.
  • For tandoori cooking, basting is significant. It is the application of fat on the food being cooked which seals the juices and makes the chicken succulent.
  • Thread the food to be cooked on the skewers 1 inch apart and place them in a preheated, medium hot tandoor for the time mentioned in the recipe.
  • Remove the skewers and baste as given in the recipe, invert the skewers into the tandoor, to ensure even heating and cook again for the time mentioned in the recipe.

Moti Mahal Tandoori Chicken

Tandoori-Chicken-Moti-Mahal

By Monish Gujral Published: May 19, 2013

  • Yield: 1 Full Chicken (3 - 4 Servings)
  • Prep: 20 mins
  • Cook: 4 hrs 0 min
  • Ready In: 4 hrs 20 mins

The world famous Tandoori Chicken was invented by Sh. Kundan Lal Gujral of Moti Mahal Delux Tandoori Trail. Here is the recipe of Moti …

Ingredients

Instructions

  1. Wash Chicken inside and outside thoroughly and pat dry. Make 2 deep incisions into the chicken flesh on breast and drumsticks.
  2. Combine all the ingredients of the First Marinade. Rub into chicken and set aside for about 1 hour.
  3. Combine all the ingredients of the Second Marinade. Rub into chicken and set aside for about 3 hours.
  4. Fix chicken on the skewer and roast in a preheated tandoor, regular oven or grill (180°C) for 5 - 6 minutes initially, and 3 -4 minutes after draining and basting with oil.
  5. Slip chicken off the skewer, joint it and serve with the onion rings and lime wedges.

First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

1 Comment

  1. Dinesh Ravi

    November 23, 2014 at 12:53 am

    Do you have a branch in DUBAI? If not do you mind having a franchise here?

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