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.
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