Food | Recipes
Tandoori murg tikka
Recipe by Chef Amrish Sood, Zafran
- By Chef Amrish Sood
- Published:
- Cuisine
- Asian
- Dish
- Main Courses
- Viewer rating
- Image Credit: Supplied picture
Prep time: 5 hours
Cooking time: 20 mins
(serves 4)
Ingredients
- 1kg : boneless chicken thighs
- 40ml : lemon juice
- 50g : ginger garlic paste
- salt, to taste
- 15g : kashmiri chilli powder
- 10g : green cardamom powder
- 150g : labneh
- 100g : roasted cashew paste
- 200g : cream
- 30g : ginger, chopped
- 5g : green chillies, chopped
- 75g : coriander leaves, chopped
- 75ml : vegetable oil
- salt, to taste
- 75ml : clarified butter
- 60g : lemon juice, to serve
- a pinch of chaat masala
Preparation
1. Trim extra fat from chicken thighs, wash under running water, then pat dry.
2. Marinate chicken in lemon juice, ginger-garlic paste and salt for 30 minutes.
3. Combine kashmiri chilli powder, green cardamom powder, labneh, cashewnut paste, cream, ginger, green chillies, coriander and oil. Season and add chicken, then set aside to marinate for a further 3-4 hours.
4. Skewer meat and cook in tandoor for 15-20 minutes, basting the meat occasionally with clarified butter. If you do not have a tandoor oven, cook in a preheated oven at 200-250°C for 20 minutes.
5. Serve the tikkas hot seasoned with lemon juice and chaat masala.
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