|Sourcefirstname.lastname@example.org (Stephanie da Silva)|
|Time to prepare||Unspecified|
|Time to cook||Unspecified|
|No. of servings||24 pieces|
|Ingredients||800g / 1.75 lb chicken legs (6 legs?)
Butter for basting
50g/0.25 cup Yoghurt
40g/6.75 tsp ginger paste
40g/6.75 tsp garlic paste
3g/0.5 tsp white pepper powder
3g/0.5 tsp cummin powder
5g/1 tsp Mace-nutmeg-cardamom powder
3g/0.t tsp Red Chilli Powder (substitute cayenne powder)
3g/0.5 tsp Tumeric
60ml/4 Tbs Lemon juice
20g/2 Tbs Gramflour
Salt to taste
75ml/5 Tbs Groundnut Oil (Use any veg oil)
|Instructions||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.
|Notes||a tasty variation of the Murgh Tikka is the Tikka Harra Bharra
(Tikka, green all over), made with the addition of mint and corriander paste (50g/3 Tbs) to the marinade.
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