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Tikka Murgh

  • 6servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C, D
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 pounds chicken legs or thighs

  3. butter for basting

  4. **MARINADE**

  5. 1/4 cup yogurt

  6. 2 tablespoons ginger paste

  7. 2 tablespoons garlic paste

  8. 1/2 teaspoon white pepper powder

  9. 1/2 teaspoon cumin powder

  10. 1 teaspoon mace-nutmeg-cardamom powder

  11. 1/2 teaspoon red chile powder

  12. 1/4 teaspoon turmeric

  13. 4 tablespoons lemon juice

  14. 2 tablespoons -- ¥

  15. 1 gram flour

  16. salt -- to taste

  17. 5 tablespoons oil

Instructions Jump to Ingredients ↑

  1. Clean, remove skin and debone chicken. Cut each leg and thigh into 4 pieces tikka in all.

  2. Whisk yogurt in a large bowl, add the remaining ingredients and mix well. Rub the chicken pieces with this mixture. Keep aside for 3 1/2 hours.

  3. Preheat the oven to 350F.

  4. Skewer the marinated tikka at least an inch apart. Keep a tray underneath to collect the drippings.

  5. Roast in a moderately hot tandoor oven 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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