Tikka Murgh Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Chicken legs, 6 legs?
Butter for basting,
MARINADE
1/4 cup: Yogurt,
2 tbsp: Ginger paste,
2 tbsp: Garlic paste,
1/2 tsp: White pepper powder,
1/2 tsp: Cummin powder,
1 tsp: Mace-nutmeg-cardamom powder,
1/2 tsp: Red Chilli Powder,
1/4 tsp: Tumeric,
4 tbsp: Lemon juice,
2 tbsp: Gram flour,
Salt, to taste
5 tbsp: Oil,
Directions:
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 3 1/2
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.
Source from luhu.jp
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 3 1/2
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.
Source from luhu.jp