Tikka Murgh Ingredients
2 lb chicken legs (6 legs?)
1 butter for basting
MARINADE
1/4 cup yogurt
2 tbsp ginger paste
2 tbsp garlic paste
1/2 tsp white pepper powder
1/2 tsp cummin powder
1 tsp mace-nutmeg-cardamom powder
1/2 tsp red chilli powder
1/4 tsp tumeric
4 tbsp lemon juice
2 tbsp gram flour
1 salt, to taste
5 tbsp oil
Tikka Murgh 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 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.
Serves: 6
Please enjoy this Tikka Murgh Recipe
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Food Quotes:
"Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results."
Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875)
Those who forget the pasta are condemned to reheat it.
Author Unknown
The trouble with eating Italian food is that five or six days later you're hungry again.
George Miller
What is patriotism but the love of the food one ate as a child?
Lin Yutang
