Tikka Murgh

Recipe Ingredients

2 lbs	908g / 32oz	Chicken legs - (6 legs?)
		Butter for basting
		Marinade
1/4 cup	59ml	Yogurt
2 tablespoons	30ml	Ginger paste
2 tablespoons	30ml	Garlic paste
1/2 teaspoon	2.5ml	White pepper powder
1/2 teaspoon	2.5ml	Cumin powder
1 teaspoon	5ml	Mace-nutmeg-cardamom powder
1/2 teaspoon	2.5ml	Red chile powder
1/4 teaspoon	1.3ml	Turmeric
4 tablespoons	60ml	Lemon juice
2 tablespoons	30ml	-- ¥
1		Flour
		Salt - to taste
5 tablespoons	75ml	Oil

Recipe Instructions

Clean, remove skin and debone chicken. Cut each leg into 4 pieces - 24 tikka in all.

Whisk yogurt 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.

Source:
Gourmet Recipes for Diabetics, Prince (1983)

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