Recipe for Tikka Murgh


2 lb chicken legs (6 legs?)
1 butter for basting
1/4 cup yogurt
2 tablespoon ginger paste
2 tablespoon garlic paste
1/2 teaspoon white pepper powder
1/2 teaspoon cummin powder
1 teaspoon mace-nutmeg-cardamom powder
1/2 teaspoon red chilli powder
1/4 teaspoon tumeric
4 tablespoon lemon juice
2 tablespoon gram flour
1 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 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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