Name: Tikka Murgh
Ingredients: 2 lb Chicken legs (6 legs?); Butter for basting; 1/4 c Yogurt; 2 tb Ginger paste; 2 tb Garlic paste; 1/2 ts White pepper powder; 1/2 ts Cummin powder; 1 ts Mace-nutmeg-cardamom powder; 1/2 ts Red Chilli Powder; 1/4 ts Tumeric; 4 tb Lemon juice; 2 tb Gram flour; Salt; to taste; 5 tb Oil

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CATEGORY	CUISINE	TAG	YIELD
Meats	Indian	Chicken, Indian	6	Servings

INGREDIENTS

2	lb	Chicken legs (6 legs?)
		Butter for basting
1/4	c	Yogurt
2	tb	Ginger paste
2	tb	Garlic paste
1/2	ts	White pepper powder
1/2	ts	Cummin powder
1	ts	Mace-nutmeg-cardamom powder
1/2	ts	Red Chilli Powder
1/4	ts	Tumeric
4	tb	Lemon juice
2	tb	Gram flour
		Salt; to taste
5	tb	Oil

INSTRUCTIONS

MARINADE
Clean, remove skin and debone chicken.  Cut each leg into 4 pieces - 24
tikka in all.
Whisk yoghurt 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 pre-heated
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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