Tikka Murgh

6 Servings

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Tikka Murgh Ingredients

2 lb Chicken legs (6 legs?)	1 ts Mace-nutmeg-cardamom powder
Butter for basting	1/2 ts Red Chilli Powder
MARINADE	1/4 ts Tumeric
1/4 c Yogurt	4 tb Lemon juice
2 tb Ginger paste	2 tb Gram flour
2 tb Garlic paste	Salt; to taste
1/2 ts White pepper powder	5 tb Oil
1/2 ts Cummin powder

Instructions for Tikka Murgh

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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Indian