6 nos. Chicken(legs)
¼ cup Yoghurt
2 tbsps. Ginger(paste)
2 tbsps. Garlic(paste)
½ tsp. Black Pepper(powder)
½ tsp. Cumin powder
¼ tsp. Mace(powder)
¼ tsp. Nutmeg(powder)
¼ tsp. Cardamom(powder)
½ tsp. Red Chili Powder
¼ tsp. Turmeric Powder
4 tbsps. Lime juice
2 tbsps. Gram flour
5 tbsps. Vegetable Oil
Salt to taste
DIRECTIONS:
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.
Note: a tasty variation of the Murgh Tikka is the Tikka Harra Bharra (Tikka, green all over), made with the addition of mint and coriander paste (3 tbsp.) to the marinade.
