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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Amanda
Servings: 6
2 pound chicken legs, about 6 legs
butter for basting
¼ cup yogurt
2 tablespoon ginger paste
2 tablespoon garlic paste
½ teaspoon white pepper
½ teaspoon cumin powder
1 teaspoon mace-nutmeg-cardamom powder
½ teaspoon red chilli powder
¼ teaspoon turmeric
4 tablespoon lemon juice
2 tablespoon gram flour
salt, to taste
5 tablespoon 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 ½ hours. Preheat the oven to 350°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 to 7 minutes, basting at least once. In a charcoal grill, for about the same time, basting once. In a preheated 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.
Note:
A tasty variation of the Murgh Tikka is the Tikka Harra Bharra (Tikka, green all over), made with the addition of mint and coriander paste (3 tablespoon) to the marinade.