Try this Tikka Murgh recipe, or contribute your own.
Suggest a better descriptionClean, 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.
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Serving Size: 1 Serving (200g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 108 | ||
Calories from Fat: 73 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.1g | 11 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 0.4mg | 0 % | |
Sodium 11.9mg | 0 % | |
Potassium 113mg | 3 % | |
Total Carbohydrate 7.9g | 2 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 7.1g | ||
Protein 1.8g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 108
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