Tandoori Murg

  • Dinner
  • Servings
  • 4Spicy
  • 40 MinsCook Time
  • Cuisine : North Indian
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Tandoori murg is one of the famous chicken dish from North India and eastern Pakistan.The meaning of tandoor is, chickens are marinated, skewered and quickly roasted in a fiery hot clay oven.


  1. Whole chicken-800gm
  2. Salt/pepper-to taste
  3. Vinegar-30ml
  4. Red chili paste-½ teaspoon
  5. Hung curd-100gm
  6. Ginger garlic paste-10gm
  7. Kala namak-1/5tsp
  8. Garam Masala-5gm
  9. Kasoori Methi powder-½tspn
  10. Oil-10ml
  11. Chaat Masala-½tspn
  12. Orange red colour-¼tspn


Prestige Air Fryer

Step By Step Method

  • Step 1. Clean, wash and make incisions all over the chicken. Make a mixture of all the ingredients except Chaat masala.

    Step 2. Marinate the chicken for at least 2 hours.

    Step 3. Preheat the Air fryer at 180° C for four minutes.

    Step 4. Lightly coat the fryer basket with oil. Keep the chicken breast in the basket and lightly brush with oil. Air fry at 180° C for 14 - 16 minutes.

    Step 5. Remove, drain excess moisture, baste with oil & air fry at 180° C for 3 minutes.

    Step 6. Cut the chicken into four pieces, sprinkle Chaat Masala.


About Chef

Chef Vivek Saggar

Chef Vivek, who hails from Delhi, studied hotel management from Institute of hotel management, Ahemdabad and worked in NCR for ten years in various hotels and restaurants as a Trainee before moving up the culinary ladder to start Food Art. Set up in 1988, Food Art is devoted to providing professional and technical support to hotels, clubs, restaurants, resorts etc. It is managed by a team of qualified and experienced professionals and hotel management graduates.