Chicken Tikka
2 lb. chicken legs
butter for basting
MARINADE
1/4 cup yogurt
2 tbs. ginger paste
2 tbs. garlic paste
1/2 tsp. white pepper
1/2 tsp. cumin powder
1 tsp. mace-nutmeg-cardamom powder
1/2 tsp. red chili powder
1/4 tsp. turmeric
4 tbs. lemon juice
2 tbs. gram flour
salt, to taste
5 tbs. oil
Instructions: Clean, remove skin and debone chicken. Cut each leg into 4 pieces
- 24 tikka in all. Whisk yogurt in a large bowl, add the remaining ingredients
and mix well. Rub the chicken pieces with this mixture. Keep aside for 3 1/2
hours. Preheat the oven to 350 degrees F. Skewer the marinated tikka at least an
inch apart. Keep a tray underneath to collect the drippings. Roast in a
moderately hot tandoor for 6-7 minutes, basting at least once. In a charcoal
grill, for about the same time, basting once. In a preheated oven, roast the
tikka for 8-10 minutes, basting at least twice. Make sure that the chicken does
not touch the sides or the bottom of the oven.