*  Exported from  MasterCook  *
 
                                TIKKA MURGH
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Chicken                          Indian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lb           Chicken legs  (6 legs?)
                         Butter for basting
                         -----MARINADE-----
      1/4   c            Yogurt
    2       T            Ginger paste
    2       T            Garlic paste
      1/2   ts           White pepper powder
      1/2   ts           Cummin powder
    1       t            Mace-nutmeg-cardamom powder
      1/2   ts           Red Chilli Powder
      1/4   ts           Tumeric
    4       T            Lemon juice
    2       T            Gram flour
                         Salt -- to taste
    5       T            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.
  
 
 
                    - - - - - - - - - - - - - - - - - -