Tikka Murgh
Ingredients| 2 lb chicken legs (6 legs?) |
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Clean, remove skin and debone chicken. Cut each leg into 4 pieces -
24 tikka in all.
Whisk yoghurt 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.
Servings: 6
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