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Tikka Murgh

Recipe name:
Tikka Murgh

Recipe category:
Mexican

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Recipe detials:

2 lb Chicken legs (6 legs?) Butter for basting --MARINADE -- 1/4 c Yogurt 2 tb Ginger paste 2 tb Garlic paste 1/2 ts White pepper powder 1/2 ts Cummin powder 1 ts Mace-nutmeg-cardamom powder 1/2 ts Red Chilli Powder 1/4 ts Tumeric 4 tb Lemon juice 2 tb Gram flour Salt; to taste 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.

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Tikka Murgh

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