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Thursday, December 13, 2012,11:58 PM by
V.Chitralekha

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PESHAWARI MURG TIKKA

Serves :
4

Preparation Time :
20 minutes

Cooking Time :
20 minutes

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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