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🍽️ Murgh Tandoori – marinated chicken from the oven with rice

485 kcal · 30 min · 4 servings

Murgh Tandoori – marinated chicken from the oven with rice Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the onion, ginger, and garlic and chop them finely. Wash the lime thoroughly, halve it, and squeeze out the juice. In a bowl, mix the onion, ginger, and garlic with 1 tbsp lime juice, yogurt, salt, curry, cinnamon, and chili well.
  2. 2. Rinse the chicken under running water, pat dry with kitchen paper, and make shallow cuts about 1 cm apart. Then place it in the marinade and store in the refrigerator. Ideally for about 4–6 hours, but at least for approx. 15 minutes.
  3. 3. Preheat the oven to 190 °C (convection). Remove the chicken from the marinade, let it drain slightly, and place it in a baking dish. Cook in the oven for approx. 15 minutes. Then turn the chicken, brush with the remaining marinade, and cook for another approx. 15 minutes.
  4. 4. In a pot, bring the rice to a boil with about 450 ml of salted water, then cover and cook on low to medium heat for approx. 10 minutes.
  5. 5. Take the Murgh Tandoori – the chicken from the oven, arrange it on the rice, and serve. Enjoy your meal!

Nutrition per serving