tikka murgh
| Measure | Ingredient |
|---|---|
| 2 pounds | Chicken legs (6 legs?) |
| ¼ cup | Yogurt |
| 2 tablespoons | Ginger paste |
| 2 tablespoons | Garlic paste |
| ½ teaspoon | White pepper powder |
| ½ teaspoon | Cummin powder |
| 1 teaspoon | Mace-nutmeg-cardamom powder |
| Butter for basting | |
| ½ teaspoon | Red Chilli Powder |
| ¼ teaspoon | Tumeric |
| 4 tablespoons | Lemon juice |
| 2 tablespoons | Gram flour |
| Salt; to taste | |
| 5 tablespoons | Oil |
MARINADE
Clean, remove skin and debone chicken. Cut each leg into 4 pieces - 24 tikka in all.
Whisk yoghurt in a large bowl, add the remaining ingredients and mix well. Rub the chicken pieces with this mixture. Keep aside for 3½ hours.
Preheat the oven to 350 degrees F.
Skewer the marinated tikka at least an inch apart. Keep a tray underneath to collect the drippings.
Roast in a moderately hot tandoor for 6-7 minutes, basting at least once. In a charcoal grill, for about the same time, basting once. In a pre-heated oven, roast the tikka for 8-10 minutes, basting at least twice. Make sure that the chicken does not touch the sides or the bottom of the oven.
Similar recipes
- Andy's murgh kurma
- Barbecued chicken (tandoori murgh)
- Butter chicken murgh makhani
- Chcken tikka
- Chicken tikka
- Chicken tikka #1
- Chicken tikka #2
- Lamb tikka pizza masala
- Low-fat vegetable tikka masala
- Malai murgh
- Murgh makhanwala (butter chicken)
- Murgh musallam
- Murgh musallam (chicken curry)
- Murgh tikka
- Paneer tikka
- Roasted vegetable tikka
- Spicy tandoori or tikka marinade
- Tandoori chicken - tandoori murgh
- Tikka
- Tikka chicken
Random recipe of the day
Follow us
