Awadhi Murg Tikka

Awadhi Murg Tikka

INGREDIENTS :

CHICKEN BONELESS 800 GM
MALT VINEGAR 10 ML
GINGER 30 GM
GARLIC 20 GM
RED CHILLI POWDER 10 GM
PEPPERCORNS, CLOVES, CARDAMMOM POWDER (EQUAL QTY.) 10 GM
CUMIN POWDER 5 GM
RED CHILLI POWDER 10 GM
SALT TO TASTE
CURD 200 GM
CHEDDAR CHEESE 30 GM
GARAM MASALA POWDER. 5 GM
REFINED OIL 20 ML

PREPARATION :
  1. Peel ginger and garlic and make a fine paste.
  2. Put curd in a muslin cloth and hang it for 25-30 minutes to remove extra water .
MARINATION :

Grate cheese, mash it well with peppercorns, cloves, big cardamom, cumin seed powder, red chilli powder. Then add curd. Rub it well to get a good creamy marination.

METHOD :
  1. Take boneless chicken and cut into 2” square pieces.
  2. Take these pieces and mix malt vinegar, ginger & garlic paste, salt and red chilli powder and keep it for 20 minutes .
  3. Take out the pieces and ooze out its excess water.
  4. Add the above marination to the chicken pieces and mix it well.
  5. Add garam masala powder
  6. Check the seasoning and roast the chicken tikka in skewers in clay oven and move the skewers in all direction for even cooking .
  7. Remove the chicken from skewers and serve hot with onion and lemon wedges .


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