Lehsuni Murg Tikka
Equipment
- Shallow dish
- Refrigerator
- Tray
- Tandoor
- Charcoal grill
- Metal skewers
- Plate
Ingredients
- 4 tablespoons Garlic Paste
- 1 1/2 tablespoons Yellow chilli powder
- 3 teaspoons Lemon juice
- 750 g Chicken breasts boneless
- 100 g Gram (Chickpea) flour (2/3 cup), roasted
- 200 ml Vegetable oil (1 cup)
- Butter melted, for basting
- Salt
Instructions
- Put the garlic paste, chilli powder, and lemon juice in a large shallow dish, season with salt and mix well. Add the chicken breasts and rub evenly all over to coat. Cover and allow to marinate in the refrigerator for 1 hour.
- Now, place the chicken in a tray, add the flour and mix well. Add the oil and mix again.
- Prepare a tandoor or charcoal grill for moderate heat, or alternatively preheat the grill (broiler) to medium. Thread the chicken onto several metal skewers and place a tray underneath to collect any juices.
- Roast in a moderately hot tandoor, over a charcoal grill or under the hot grill for 6 minutes, or until half done.
- Remove the skewer from the heat and hang it up for about 2-3 minutes to allow any excess moisture to drain out completely. Put the skewer in a dish, baste with melted butter, and roast again in the tandoor or under the grill for a further 4 minutes, or until cooked.
- Transfer the chicken to a plate and serve hot.
Video
Nutrition
Serving: 4gCalories: 773kcalCarbohydrates: 21gProtein: 47gFat: 57gSaturated Fat: 42gTrans Fat: 1gCholesterol: 120mgSodium: 285mgPotassium: 1028mgFiber: 4gSugar: 3gVitamin A: 958IUVitamin C: 8mgCalcium: 58mgIron: 3mg
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