Tikka murgh
6 servings
Ingredients
| Quantity | 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 |
Directions
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.