Tikka murgh

Yield: 6 servings

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.

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