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Murgh Khyber
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- Chef:
- Cook Time:
- This recipe is all about getting the marination right. A mix of chillies, masalas, ginger-garlic paste and hung curd infused in tender chicken tikkas that are roasted golden on the grill.
Ingredients
- 1 kg chicken thigh
- 400 gm hung curd
- 50 gm Kashmiri chilli powder
- 10 gm garam masala powder
- 5 gm kasoori methi powder
- 1 1/2 tsp salt
- 80 gm mustard oil
- 50 gm ginger-garlic paste
- 30 gm brown onion paste
- 3 gm black cardamom paste
- 3 gm green cardamom paste
- 10 gm tomato paste
- 2 gm red chilli flakes
Method
- Marinate chicken in ginger garlic paste, Kashmiri red chilli powder, lemon juice & salt. Keep aside for 4 hours.
- Rub hung curd and mix all spices and other ingredients. Make a smooth marination.
- Add chicken to the marinate and mix well, drizzle some oil on top, cover and keep in refrigerator for 6 hours.
- As and when required, take out from fridge and roast the chicken tikka for 10-12 minutes.
- Sprinkle with chaat masala, butter and green coriander. Serve hot.
Key Ingredients: chicken, hung curd, green cardamom, black cardamom, salt, kasoori methi, onion, tomato, ginger, garlic, mustard oil, garam masala, red chillies
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