MURGH TIKKA

MURGH TIKKA

INGREDIENTS

  • 1 kg boneless, skinless chicken breasts or thighs
  • 5 tsp Murgh Mix
  • 1 cup Yogurt
  • 2 tbsp mustard oil
  • 2 tsp melted butter
  • Salt to taste

PROCEDURE

  • In a glass bowl add the chicken, yogurt and the murgh mix and mix.
  • Cut up the chicken into pieces about 1 inch square.
  • Add the chicken to the tikka paste  mixture and stir to combine.
  • Refrigerate for two hours and up to 1 day.

COOKING

  • Remove the chicken from the refrigerator and let come to room temperature.
    Scrape the grill, oil and preheat to medium-high heat.
  • Thread the chicken pieces onto the skewers so that they fit comfortably and aren’t too packed.
  • Grill the skewers for 2 – 3 minutes per side until the chicken has dark brown grill marks and is cooked through to 165 degrees.

TO SERVE

Serve hot murgh tikka with onion and Pudina chutney.

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