Yield: 6 servings
|2 pounds||Chicken legs (6 legs?)|
|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|
|4 tablespoons||Lemon juice|
|2 tablespoons||Gram flour|
|Salt; to taste|
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.