Tikka murgh

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Recipe by: hendrika

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Chicken legs (6 legs?) Butter for basting

--------------------------MARINADE-------------------------------
1/4 c Yogurt 1/2 ts Red Chilli Powder
2 tb Ginger paste 1/4 ts Tumeric
2 tb Garlic paste 4 tb Lemon juice
1/2 ts White pepper powder 2 tb Gram flour
1/2 ts Cummin powder Salt; to taste
1 ts Mace-nutmeg-cardamom powder 5 tb Oil

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.