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
1/4 cup - Cream
1/2 tsp - Cinnamon sticks
1 tsp - Desi Ghee/Clarified Butter
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.
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.