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Murgh Tikka Recipe

Murgh Tikka is a popular Indian Starter
Author :
 
On :
Friday, 13 May, 2016
Category :
Non-Vegetarian Recipe
Course :
Starter Recipe
Cuisine :
Indian Recipe
Technique :
Grill Recipe
Difficulty :
Medium
Preparation Time :
1:45 hours
Servings :
Serves 4
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • 12 - Thigh pieces of Chicken
  • The First Marination:
  • 2 tbsp - Ginger Paste (strained)
  • 4 tsp - Garlic Paste (strained)
  • 1/4 cup - Sirka/ Vinegar
  • 120 gms - Raw Mango puree (half reserve for 2 nd marination)
  • The Second Marination:
  • 1 cup - Chakka Dahi/Yoghurt Cheese (Hung Yoghurt)
  • 30 gms - Processed Cheese
  • 1/2 tsp - Dhania/Coriander Powder
  • 4 tsp - Kashmiri Deghi Mirch
  • 1/2 tsp - Jeera Powder
  • 1/2 tsp - Zarraqoosh Powder
  • 4 tbsp - Brown Onion Paste
  • 8 tsp - Cashewnut paste
  • 1/8 tsp - Kitchen king Powder
  • 1/8 tsp - Jaiphal/Nutmeg Powder
  • A generous pinch of Kasoori Methi/Dried Fenugreek Leaf Powder
  • Salt
  • 1/4 cup - Cream
  • The Smoking:
  • 1/2 tsp - Cinnamon sticks
  • 1 tsp - Desi Ghee/Clarified Butter
  • How to Make Murgh Tikka:

    1. THE CHICKEN: Clean, bone, cut each thigh into 3 equal-sized tikka, wash and pat dry.
    2. THE FIRST MARINATION: Mix all the ingredients, rub the chicken pieces with this marinade and reserve for 15 minutes.
    3. THE SECOND MARINATION: Whisk yoghurt cheese in a bowl.
    4. Grate processed cheese and mash. Mix cheese and remaining ingredients with the yoghurt cheese, whisk, stir-in remaining cream, rub the chicken pieces with the marinade and reserve in the refrigerator for 1 hour.
    5. THE SMOKING: Put a few small pieces of ‘live’ charcoal in a small katori/metal bowl and place the katori/metal bowl in a large handi/pan.
    6. Spread the marinated chicken around the katori/metal bowl, pour the cinnamon sticks and ghee on the charcoal, cover with a lid and smoke for 5-6 minutes.
    7. THE SKEWERING: Skewer 6 chicken pieces together and overlap.
    8. Leave a space of    2" and then skewer the next lot.
    9. COOKING: Place the marinated chicken in convenient batches on a charcoal grill and roast over medium heat for 5-6 minutes, turning once, and basting with ghee at regular intervals.
    10. Remove, and basting with ghee separate, without separating the meat.
    11. Return chicken to grill and roast for a further 2-3 minutes, turning and basting once.



     

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