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This recipe is from one of my favourite books, Prashad - Cooking with Indian Masters by J Inder Singh Kalra.  It's a wonderful book, absolutely recommend it if you are a lover of Indian food.

 

I put the recipe for Tandoori Murgh in the Poultry section. 

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I love Indian food, thanks for posting these. I’ve managed to find a used copy of this book on amazon so have taken a punt on it. 
 

That first garam masala looks interesting - two whole nutmegs seems a chunky amount! I’ll give it a go 

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The book is great, I so hope you like it.  I do tend to interpret some of the recipes  because I suspect that some things were lost in translation!   I’d go steady in the nutmeg, add it little by little until you’re happy with it.  Two does seem excessive!

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