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 |
 |
NOTE- Sprinkle chat Masala on top and garnish with Coriander springs and serve with Mint Chutney, lachha onion and lemon
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