Tikka Murgh
Yield
6 servingsPrep
3 hrsCook
20 minReady
3 hrsTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
chicken legs
|
|
| 1 | x |
butter
for basting |
*
|
|
Marinade |
* | ||
| ¼ | cup |
yogurt
|
|
| 2 | tablespoons |
ginger paste
|
* |
| 2 | tablespoons |
garlic paste
|
* |
| ½ | teaspoon |
white pepper
ground |
|
| ½ | teaspoon |
cumin
|
|
| 1 | teaspoon |
mace
|
|
| ½ | teaspoon |
red chile powder
|
* |
| ¼ | teaspoon |
turmeric
|
|
| 4 | tablespoons |
lemon juice
|
|
| 2 | tablespoons |
Gram flour
|
* |
| 1 | x |
salt
to taste |
*
|
| 5 | tablespoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
chicken legs
|
|
| 1 | x |
butter
for basting |
*
|
| 0 |
Marinade |
* | |
| 59 | ml |
yogurt
|
|
| 3E+1 | ml |
ginger paste
|
* |
| 3E+1 | ml |
garlic paste
|
* |
| 2.5 | ml |
white pepper
ground |
|
| 2.5 | ml |
cumin
|
|
| 5 | ml |
mace
|
|
| 2.5 | ml |
red chile powder
|
* |
| 1.3 | ml |
turmeric
|
|
| 6E+1 | ml |
lemon juice
|
|
| 3E+1 | ml |
Gram flour
|
* |
| 1 | x |
salt
to taste |
*
|
| 75 | ml |
vegetable oil
|
|
Directions
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 3½ hours.
Preheat the oven to 350℉ (180℃).
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 to 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 to 10 minutes, basting at least twice. Make sure that the chicken does not touch the sides or the bottom of the oven.
