MATHANIYA MURGH TIKKA
|
S.NO
|
INGREDIENTS
|
QTY
|
UNIT
|
|
1
|
Chicken tikka
|
800
|
gm
|
|
2
|
Ginger and garlic Paste
|
50
|
gm
|
|
3
|
Lemon Juice
|
45
|
gm
|
|
4
|
Hung curd
|
200
|
gm
|
|
5
|
turmeric powder
|
30
|
gm
|
|
6
|
salt
|
45
|
gm
|
|
7
|
Black salt
|
20
|
gm
|
|
8
|
Kasoori methi
|
15
|
gm
|
|
9
|
Jeera Powder
|
20
|
gm
|
|
10
|
Mathaniya chili flakes
|
50
|
gm
|
|
11
|
cream
|
200
|
ml
|
|
12
|
Garam masala
|
15
|
gm
|
|
13
|
Besan flour(sautéed)
|
15
|
gm
|
METHOD:
* Clean and remove extra fat from Chicken tikka.
* Marinate the Chicken with salt, ginger garlic paste and
lemon juice(Its called as first marination) and keep a side for around 45
minutes.
* Take a pan heat small amount of oil add Besan in it .roast
it on very low flame till light brown.
* Make a marination with hung curd, black salt, turmeric, Bhunna
Besan, Kasoori methi, Jeera powder, cream, and Mathaniya chili flakes, garam
masala, and mustard oil.
* Apply all over chicken tikka properly, and keep a side for
at least 45 minutes.
*String
together chicken pieces on a skewer an inch apart.
*Roast
on a charcoal oven at 180*C for 10-12 minutes.
*Remove
hang skewers for 5-7 minutes to let excess moisture drip off.
*Brush
with oil and roast again for 3 minutes.
