Chicken Tikka     

Curry TypeChicken
DifficultyUnknown (Stephanie da Silva)
Time to prepareUnspecified
Time to cookUnspecified
No. of servings24 pieces
Ingredients800g / 1.75 lb chicken legs (6 legs?)
Butter for basting

The marinade:

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)
InstructionsClean, 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.
Notesa 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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