Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Indian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Chicken legs (6 legs?)
Butter for basting
-----MARINADE-----
1/4 c Yogurt
2 T Ginger paste
2 T Garlic paste
1/2 ts White pepper powder
1/2 ts Cummin powder
1 t Mace-nutmeg-cardamom powder
1/2 ts Red Chilli Powder
1/4 ts Tumeric
4 T Lemon juice
2 T Gram flour
Salt -- to taste
5 T Oil
Clean, remove skin and debone chicken. Cut each leg into 4 pieces -
24 tikka in all.
Whisk yoghurt in a large bowl, add the remaining ingredients and mix
well. Rub the chicken pieces with this mixture. Keep aside for 3 1/2
hours.
Preheat the oven to 350 degrees F.
Skewer the marinated tikka at least an inch apart. Keep a tray
underneath to collect the drippings.
Roast in a moderately hot tandoor for 6-7 minutes, basting at least
once. In a charcoal grill, for about the same time, basting once. In
a pre-heated oven, roast the tikka for 8-10 minutes, basting at least
twice. Make sure that the chicken does not touch the sides or the
bottom of the oven.
