| 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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