BY CHEF DEBDUTTA BANERJEE ( EXECUTIVE CHEF)
ITC FORTUNE PARK PUSHPANJALI, DURGAPUR
Ingredients of Murgh Tikka |
For First marination: |
1 kg chicken thigh boneless |
4 tbsp. ginger garlic paste |
8 tsp lemon juice |
1 tsp red chili powder |
1 tbsp. salt |
For Second Marination: |
1 cup hung curd |
1 tsp cumin seeds |
1 tsp red chili flakes |
1 tsp black pepper |
4 tbsp. cream |
1 tsp coriander seeds |
1 tbsp. green chilies |
1 1/2 tbsp. fresh coriander |
For cooking: |
4 tbsp. mustard oil |
3 tbsp. cooking butter |
for garnishing chat Masala |
METHOD OF THE MURGH TIKKA |
Marinate chicken with ginger garlic paste, lemon juice, red chilli powder and salt for minimum 06 hours. |
For second marination whisk hung curd, add rest of the ingredients and mix well. |
Marinate chicken in second marination for minimum 06 hours. |
Skewer the meat and cook in tandoor till cooked. |
Key Ingredients: chicken thigh boneless, ginger garlic paste, lemon juice, red chili powder |
salt, hung curd, cumin seeds, red chili flakes, black pepper, cream, coriander seeds, green chilies, fresh coriander, mustard oil, cooking butter, chaat Masala |
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NOTE- Sprinkle chat Masala on top and garnish with Coriander springs and serve with Mint Chutney, lachha onion and lemon
![](https://thetravelandtourismtimes.com/wp-content/uploads/2023/03/1-33.jpg)
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