Curry recipes

Tikka Murgh

Course : Curry
Serves: 6

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Ingredients:

2 pounds chicken legs or thighs

1 Cup butter for basting

---MARINADE---

1/4 cup yogurt

2 tablespoons ginger paste

2 tablespoons garlic paste

1/2 teaspoon white pepper powder

1/2 teaspoon cumin powder

1 teaspoon mace-nutmeg-cardamom powder

1/2 teaspoon red chile powder

1/4 teaspoon turmeric

4 tablespoons lemon juice

2 tablespoons gram flour

1 teaspoon salt -- to taste

5 tablespoons oil

Preparation / Directions:

Clean, remove skin and debone chicken. Cut each leg and thigh into 4 pieces tikka in all. Whisk yogurt 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 350F. Skewer the marinated tikka at least an inch apart. Keep a tray underneath to collect the drippings. Roast in a moderately hot tandoor oven 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.

Tikka Murgh

Ingredients:

Preparation / Directions:

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