Khoye wali tandoori murg

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 900 gms - fresh chicken (breast and leg pieces)
  • 1 cup - raw papaya paste
  • 4 tbsp - walnut paste
  • 4 tsp - garlic paste (sauteed and browned in a little oil)
  • 3 tsp - ginger paste
  • 6 tbsp - khoya, finely crumbled
  • 1/2 cup - onion paste, browned in a little oil
  • 1 tsp - roasted gram (chana dal) powdered
  • 2 tbsp - yoghurt
  • 3 tbsp - fresh coriander, chopped
  • Salt to taste
  • 1 tsp - red chilli powder
  • Oil for basting
  • Mint and coriander chutney for serving

How to Make Khoye wali tandoori murg

  • Clean and wash the chicken pieces.
  • Dry them and prick the pieces all over with a fork.
  • Marinate the chicken in the papaya paste for 10-12 hours in the refrigerator.
  • Remove the papaya paste from the chicken but do not wash the chicken.
  • Combine walnut paste, garlic, onion and ginger paste, red chilli powder, coriander, khoya, yogurt and salt to taste.
  • Mix well and marinate the chicken in it for 2 hours.
  • Skewer the chicken pieces close together, apply the marinade over it and wrap a string tightly along the skewered chicken while cooking to avoid the chicken from falling apart.
  • Barbeque the chicken on low fire till the chicken is tender.
  • Keep basting the chicken with oil and cook until well browned.
  • Remove the string before serving.
  • Serve hot with mint and coriander chutney.