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Recipe: Tandoori murg tikka

Here’s a tandoori murg tikka recipe that you just have to try at home

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Tandoori murg tikka
  • Category:  Starters
  • Cuisine:  Asian
  • Preparation time:  5 hours
  • Cooking time:   20 minutes
  • Total time:  5 hours 20 minutes
  • Serves:  4
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  • 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
  • 75ml clarified butter
  • 60g lemon juice, to serve
  • A pinch of chaat masala


  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.