Moti Mahal Delux's Recipe for Its Famous Tandoori Chicken Is Now Out
New York City is home to some of the best restaurants in the U.S. Among those restaurants are four critically-acclaimed and internationally recognized - Bhatti Indian Grill, Moti Mahal Delux, Awadh, and aRoqa. Chef's Feed reports that they're all owned by Michelin Star chef Gaurav Anand. Anand shares the recipe of his signature dish, Tandoori Chicken, with Pinkvilla and this highly-coveted recipe is sure to be a hit at every dinner party.
Moti Mahal Delux's Tandoori Chicken
Listed as Murgh Tandoori in the Moti Mahal Delux's menu, here's the recipe for Chef Anand's signature Indian dish.
Large cast iron pan or Dutch oven
Oven-proof, long metal skewers
Chef's tip: If you do not have a cast-iron pan and metal skewers, you can use a large roasting pan with a fitted metal rack. Just make sure that the chicken is not directly placed on the surface of the pan.
3½ pound chicken or 2 Cornish hens
3 tbsp full-fat Greek yogurt
2 tbsp minced ginger and garlic
1 tbsp dried fenugreek leaves
1 tbsp Kashmiri chili powder
1 tsp chaat masala
2½ tsp tandoori masala
½ tsp black salt
4.5 oz mustard oil
1 oz white vinegar
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This recipe calls for double marination.
For the first marinade, whisk the Kashmiri chili powder, chaat masala, black salt, two tablespoons of mustard oil, white vinegar in a large bowl. Add one tablespoon of the ginger and garlic and mix well.
Add the chicken to the marinade, and be sure to coat the chicken evenly. Cover the bowl with saran wrap and refrigerate for 30 minutes.
For the second marinade, mix the Greek yogurt, the tandoori masala, dried fenugreek, and the remaining ingredients (mustard oil, ginger, garlic, and salt). Use a whisk to fully incorporate the ingredients.
Coat the marinated chicken in this second batter and marinate for another three hours. Marinate overnight for best results.
Preheat the oven to 450°F. Remove the chicken from the marinade. Carefully pierce the chicken with the metal skewers.
Place the chicken breast side up, with the skewers over a large cast-iron pan or deep Dutch oven. Whatever you use, see to it that the chicken does not touch the bottom of the pan.
Place the pan and chicken in the oven and cook for 12 to 15 minutes. To make sure the chicken is cooked through, the internal temperature should reach 165°F.
Remove the chicken from the oven. Before removing the chicken from the metal skewers, baste with a mixture of fresh lemon juice and butter until shiny and juicy. You can also substitute butter with oil.
Carefully remove the skewers, carve and baste again with the mixture before serving with a green chutney and side salad or roti of your choice. Tandoori chicken is great with basmati rice, too.
Red wines like Pinor Noir, Cabernet Sauvignon or Zinfandel go well tandoori chicken. If you prefer white wine, you can go with Riesling.