Tandoori or Murgh Chicken kebabs

This traditional dish dates back to the royal kitchens of the Mogal Empire in India. Traditionally it is cooked in a tandoor, however it can be cooked on a braai too, you will get the same smokey flavor. Thank you to Kings Lodge , Bandhavgarh National Park in India for sharing their delicious recipe with me.

  • 1/2 Kg chicken breasts
  • 1/2 Cup natural yogurt or lacto
  • 1/2 Table spoon of ginger paste
  • 1/2 Table spoon of garlic paste
  • 1 Teaspoon Garam Masala
  • 1 Teaspoon Red Chili powder ( or to taste)
  • 1/4 Teaspoon of pepper
  • 1 Teaspoon of Coriander powder
  • 1/4 Teaspoon of salt
  • 1 Teaspoon of Tumeric
  • 1 Teaspoon of dried Fenugreek
  • 1 Tablespoons of lemon juice
  • 3 Tablespoons of oil
Traditional Tandoori Chicken at Kings Lodge in Bandhavgarh National Park

Soak kebab sticks in water for 30 minutes. Chop up chicken into kebab size pieces and thread onto kebab sticks


In a glass bowl – add yogurt or lacto – then add ginger, garlic, garam masala, 1/2 teaspoon red chili powder,salt, turmeric, fenugreek, pepper and coriander. Add 1 tablespoon of oil and 1 tablespoon of lemon juice and mix well. Marinate the chicken kebabs for 6 hours

Braai Basting Sauce

  • 2 tablespoons of oil
  • 1/2 teaspoon chili powder ( or to taste)

Cook on a braai grid over the coals until meat is tender, baste with oil basting sauce as you turn the kebabs.

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