CHICKEN TIKKA
INGREDIENTS
1. Chicken leg 800gm
2. Butter for bashing
The marinade
1. Yoghurt 50gm
2. Ginger paste 40gm
3. Garlic paste 40gm
4. Pepper powder 3gm
5. Cumin powder 3gm
6. Mace net meg 5gm
7. Red chilli powder 3gm
8. Turmeric 3gm
9. Lemon juice 60ml
10. Gram flour 20gm
11. Salt to taste
12. Ground nut oil 75ml
PREPARATION
The chicken:- clean, remove the skin and the bone. Cut each leg into 4 pieces 24 tikka in all.
The marination:- Whisk yoghurt in a large bowl. Add the remaining ingredients and mix well. Rub the chicken pieces with this mixture and keep a side for 3 1/4 hour.
The oven:- Pre-heat to 350 degree F.
The skewering:- Skewer the marinated tikka at least in inch apart. Keep a tray underneath to collect the drippings.
The cooking:- Roast in a moderately hot tandoor for about 6-7 minutes. Basting at least once. In a charcoal grill for about the some 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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