PESHAWARI MURG TIKKA
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Remove the chicken pieces from the 1st marinade. Pat dry slightly.
- In a bowl mix curd, cream, ginger-garlic paste, black salt, garam masala, red chilli powder, colour and salt.
- Add chicken to the curd mixture and marinate for about 5 hours.
- Heat a gas tandoor on gas. Place the well coated chicken pieces on the grill or skewer the chicken pieces.
- Roast for 10 minutes or until cooked, thoroughly baste with butter or oil in between.
- Sprinkle with chat masala and lemon juice.
- Garnish with onion rings and coriander leaves and serve hot.
INGREDIENTS
- Wash the chicken pieces and pat dry on a kitchen towel
- 3 breasts of chicken, boneless
- chaat masala, lemon juice and coriander leaves
1st Marinade
- Marinate the pieces in the marinade for 20 minutes.
- 2 tablespoon malt vinegar or lemon juice
- ½ teaspoon chilli powder
- Salt to taste
2nd Marinade
- 50 ml thick hung curd
- 2 teaspoon ginger-garlic paste
- 3 tablespoon thick malai or cream
- ¼ teaspoon black salt
- ½ teaspoon garam masala powder
- ¼ teaspoon red chilli powder
- 3 drops of red colour
- Salt to taste
- Butter to baste
8 comments for “Peshawari Murg Tikka”
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