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Title: Chicken Tikka Post by: Rhea Thomas on July 05, 2009, 05:22:13 AM (http://i328.photobucket.com/albums/l336/glamgalz/funfani/imgs/recipes/tikka.gif)
INGREDIENTS: 6 nos. Chicken(legs) ¼ cup Yoghurt 2 tbsps. Ginger(paste) 2 tbsps. Garlic(paste) ½ tsp. Black Pepper(powder) ½ tsp. Cumin powder ¼ tsp. Mace(powder) ¼ tsp. Nutmeg(powder) ¼ tsp. Cardamom(powder) ½ tsp. Red Chili Powder ¼ tsp. Turmeric Powder 4 tbsps. Lime juice 2 tbsps. Gram flour 5 tbsps. Vegetable Oil Salt to taste 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. 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 tbsp.) to the marinade. |