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
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How to Make Murgh Tikka

• THE CHICKEN: Clean, bone, cut each thigh into 3 equal-sized tikka, wash and pat dry.
• THE FIRST MARINATION: Mix all the ingredients, rub the chicken pieces with this marinade and reserve for 15 minutes.
• THE SECOND MARINATION: Whisk yoghurt cheese in a bowl.
• 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.
• 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.
• 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.
• THE SKEWERING: Skewer 6 chicken pieces together and overlap.
• Leave a space of    2" and then skewer the next lot.
• 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.
• Remove, and basting with ghee separate, without separating the meat.
• Return chicken to grill and roast for a further 2-3 minutes, turning and basting once.
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