Mathaniya Murgh Tikka

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.

Chicken Tikka

CHICKEN TIKKA

CLOUR: Red

GARNISH: Fresh Coriander leaves

PORTION: 4 portions

S.NO	INGREDIENTS	QTY	Unit
1	Skinless, boneless chicken leg cut into3.5cm cubes	450	gm
2	hung yoghurt	200	ml
3	ginger and garlic paste	80	gm
4	Lemon juice	20	ml
5	mustard oil	50	ml
6	Garam Masala	10	gm
7	Deghi Chili Powder	15	gm
8	Jeera Powder	10	gm
9	Kasoori Methi	10	gm
10	Fresh cream	25	ml
11	Cashew nut Paste	20	gm
12	salt	to taste	gm
13	Black salt	to taste	gm

METHOD:

*Whisk the yogurt. Add all the ground spices, Mix it nicely.

* Rub the marinade well on the chicken pieces and keep the marinated Chicken in the refrigerator for at least 1 hour.

* Divide chicken among skewer leaving 1 cm space between cubes.

* Arrange the skewers across the grill or clay oven about 4-5 inches from the heat. Turn it regularly, until brown in colour.

* Cook it for 7-10 minutes; baste it with oil at intervals to retain juiciness of the chicken.

* Remove from fire, serve hot with fresh mint chutney, lemon wedges and onion rings.