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Chicken Tikka

800g / 1.75 lb chicken legs
butter for basting

50g/0.25 cup yoghurt
40g/6.75 tsp ginger paste
40g/6.75 tsp garlic paste
3g/0.5 tsp white pepper powder
3g/0.5 tsp cummin powder
5g/1 tsp mace-nutmeg-cardamom powder
3g/0.t tsp red chilli powder (cayenne powder)
3g/0.5 tsp tumeric
60ml/4 Tbs lemon juice
20g/2 Tbs gramflour
Salt to taste
75ml/5 Tbs oil

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 corriander
paste (50g/3 Tbs) to the marinade.


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