Murgh Tikka

Name: Murgh Tikka
Prep time: 4 h
Cook time: 10 min
Total time: 4 h 10 min
Yield: Serves: 4
Cuisine: Indian
Ingredients: 800 g/1¾ Chicken (Legs); 40 g/6¾ tsp Ginger paste; 40 g/6¾ tsp Garlic paste; Butter for basting; 50 g/¼ cup Yoghurt; 5 g/1 tsp Mace-Nutmeg-Green Cardamom powder; 5 g/1 tsp Mace-Nutmeg-Green Cardamom powder; 3 g/½ tsp White Pepper powder; 3 g/½ tsp Cumin powder; 3 g/½ tsp Turmeric; 60 ml/4 Tbs Lemon juice; 5 g/1 tsp Mace-Nutmeg-Green Cardamom powder; 3 g/½ tsp Red Chilli powder; 75 ml/5 Tbs Groundnut Oil; 20 g/2 Tbs Gramflour; Salt

Preparation info

Serves:
4

Difficulty
Medium
Ready in
4 hr 30

Appears in

Prashad

By J. Inder Singh Kalra

Published 1990

About

A succulent and boneless kebab—possibly the most popular after the incomparable Tandoori Murgh—makes a great cocktail snack.

Ingredients

800 g/1¾ Chicken (Legs)
Butter for basting

Asia
India
Starter
Snack
Gluten-free

Method

Preparation

THE CHICKEN: Clean, remove the skin and debone. Cut each leg into 4 pieces-24 tikka in all.

THE MARINATION: 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.

THE OVEN: Pre-heat to