Tikka Murgh

Tikka Murgh is chicken tikka done the traditional way, with dark meat that stays juicier and more flavorful than breast ever could.

Chicken legs get deboned, cut into chunks, and rubbed down with a yogurt marinade loaded with ginger-garlic paste, red chile powder, cumin, mace, turmeric, and lemon juice. Gram flour in the mix helps the marinade cling and creates a slightly crisp coating when it hits the heat.

Three and a half hours of marination lets those spices work deep into the meat.

Whether you have a tandoor, a charcoal grill, or just a regular oven, this recipe gives you options. Baste with butter as it roasts and you’ll get that signature charred, smoky exterior with impossibly tender chicken underneath.

Chef Tips

• Use chicken legs instead of breast. The dark meat has more fat and connective tissue, which keeps everything moist during high-heat cooking
• Gram flour (besan) is the secret weapon here. It thickens the marinade and helps form a light crust when roasted
• Space the tikka pieces at least an inch apart on the skewers so heat circulates and they char properly on all sides
• Baste with melted butter at least once during cooking. This isn’t optional, it’s what gives tikka that glossy, rich finish