MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Murgh (Chicken) Tikka
Categories: Chicken, Indian
Yield: 2 Servings

1 1/2 lb Chicken thighs;
- boneless, skinless
1 tb Fresh lemon juice
3 cl Garlic; minced
1/2 ts Fresh ginger; minced
1/2 ts Salt

MMMMM--------------------------MARINADE-------------------------------
3 tb Plain yogurt; thick
1 Green cardamom
1 ts Coriander seeds
1/2 ts Black peppercorns
1/8 ts Fenugreek seeds
1 Cinnamon stick (1/2")
2 Cloves
1/4 ts Roasted cumin powder
1/2 ts Turmeric powder
1 ts Jashmiri chili powder;
- this gives the color,
- not the heat
3 tb Cilantro; chopped
2 Green chiles; up to 3,
- finely chopped,
- adjust to tolerance
2 tb Fresh mint leaves; chopped
1 ts Kasuri methi
- (dried fenugreek leaves);
- crushed between palms,
- heaping
1 tb Ghee
Salt
Oil; for brushing the
- grill top/skillet

MMMMM-------------------------GARNISHES------------------------------
Cilantro or mint; chopped
Lime wedges
Chaat masala

Morsels of chicken marinated in yogurt and fresh ground spices and
then grilled to perfection. You could use the same marinade for
paneer tofu or with vegetable chunks.

Note:

You could use chicken breast too in this recipe. But I find that
thighs turn out much more juicy and succulent.

If you don not have all the whole spices mentioned above, trust your
favorite tandoori spice powder & use it.

Don't skip the fresh herbs though.

Clean and pat dry the chicken thighs. Cut them into bite size pieces.
Rub with lemon juice, minced garlic & ginger, 1/2 ts salt, and keep
aside for 15 minutes.

Meanwhile, tip in cardamom, coriander, black pepper, fenugreek,
cinnamon & cloves into your coffee grinder and grind to a (not too
fine) powder. Mix this powder in a bowl with yogurt, cumin powder,
turmeric, chili, cilantro, green chili, kasuri methi, ghee & mint
leaves. Marinate the chicken with this and keep refrigerated for at
least 8 hours. Overnight is best.

Take the marinated chicken out of the refrigerator 1 hour prior to
cooking. Sprinkle salt to taste before ready to grill. I use my stove
top grill to cook them, however you can skew them and cook over
outdoor grill. These cook very well over a cast iron skillet/tava.
Cook the chicken pieces to perfection flipping regularly to cook on
all sides.

Serve hot along side onion rings & green chutney.

Recipe by sanjuro

Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
murgh-chicken-tikka.txt>

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