Recipe for Murgh Tikka Mirza Hasnoo

1. The first marinade: mix all the ingredients and rub into the chicken pieces and leave for 30 minutes.

2. The masala marinade: heat mustard oil to a smoking point in a frying pan. Remove, cool down to a room temperature, add butter, reheat, add black cumin and stir over medium heat until they begin to crackle. Then add garlic, stir-fry until golden, add gram flour and stir-fry until it emits its unique nutty aroma. Remove, cool, evenly rub the chicken pieces with this masala and reserve for 30 minutes.

3. The second marinade: mix together all the ingredients of this marinade and rub into the chicken pieces and leave for one hour.

4. The oven: pre-heat to 180°C/350°F. Meanwhile, prepare the kebab skewers. Skewer the chicken pieces. Cook in the pre-heated oven for 7-8 minutes, baste and roast for another 2-3 minutes.

5. To serve: place it on a platter, brush with saffron cream, powdered spices and serve with onion rings, green chilies and lime wedges.

Image courtesy: Shutterstock

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