Khoye wali tandoori murg

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

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: BBQ Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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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.