CHICKEN/MURGH JEERA TIKKA
To serve: 4 Portions
Cooking Time- 10-15 Minutes
Chicken Leg (Boneless) – 850 gms
Hung Curd – 200 gms
Ginger Garlic Paste- 2 tbsp
Brown Onion Paste – 1 tbsp
Roasted Cumin Powder- 4 tbsp
Kashmiri red Chilli Powder – 2 tsp
Black Salt- 1 tsp
Refined Oil – 80 ml
Salt to taste
Minced Butter for basting
Clean, wash and cut each chicken leg into 4 pieces into pieces, pat dry and keep aside.
1.In a bowl whisk hung curd add ginger, garlic paste, brown onion paste, Shahi Jeera, and the remaining ingredients in order listed, adjust seasoning.
2.Put Chicken pieces in this mixture and rub well, keep a side.
1.Take a skewer and skew the marinated chicken pieces, keep a tray underneath to collect drippings.
2.Roast In a moderately hot tandoor or over a charcoal grill for 6-7 minutes.
3.Remove from tandoor and hang the skewers to let excess moisture drain out completely (2-3 minutes) Baste with melted butter and roast for another 4 to 5 minutes.
4.Transfer the chicken on the serving dish.
5.Serve hot garnish with chaat masala, salads and mint chutney