Teekha Murg Tikka
Equipment
- Shallow dish
- Refrigerator
- Tandoor
- Charcoal grill
- Metal skewers
- Plate
Ingredients
- 750 g Chicken legs skinless, boneless
- Butter melted, for basting
For the marinade
- 3 tablespoons Ginger Paste
- 3 tablespoons Garlic Paste
- 2 tablespoons Onion Paste Boiled
- 1 tablespoon Gram (Chickpea) flour roasted
- 2 tablespoons Coriander (Cilantro) leaves chopped
- 2 tablespoons Onion chopped
- 1 tablespoon Green chilli chopped
- 2 tablespoons Garam Masala
- 2 tablespoons Amchoor
- 1 tablespoon Fenugreek leaves ground dried
- 1 tablespoon Chaat Masala
- 1 tablespoon Red chilli powder Kashmiri
- 1/2 tablespoon Ajwain seeds
- 5 tablespoons Malt (white) vinegar
- 125 ml Vegetable oil (1/2 cup)
- Salt
Instructions
- Cut each chicken leg into 4 pieces.
- Put all the ingredients for the marinade in a large shallow dish, season with salt, and mix well. Add the chicken pieces to the marinade and rub the mixture evenly over to coat. Cover and allow to marinate in the refrigerator for 2 hours.
- 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 dish underneath to collect any juices.
- Roast in a moderately hot tandoor, over a charcoal grill or under the grill for 6-7 minutes, or until half done.
- Remove the skewers from the heat and hang them up over a tray for about 2-3 minutes to allow any excess moisture to drain out completely. Put the skewers in a dish, baste with melted butter, and roast again in the tandoor, on the charcoal grill, or under the grill for a further 3-4 minutes, or until cooked.
- Transfer the chicken to a plate and serve hot.
Video
Nutrition
Serving: 4gSodium: 111mgCalcium: 35mgVitamin C: 10mgVitamin A: 150IUSugar: 2gFiber: 3gPotassium: 306mgCholesterol: 99mgCalories: 581kcalTrans Fat: 1gSaturated Fat: 30gFat: 50gProtein: 20gCarbohydrates: 13gIron: 1mg
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