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Reshmi Murgh Tikka

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Boneless chicken legs marinated with cashewnut paste, cream and spices and cooked in over or tandoor. A must try.

This recipe is from the book Tandoori Cooking @ Home.

Preparation Time : 3.30-4 hour

Cooking time : 21-25 minutes

Servings : 4

Reshmi Murgh Tikka

Main Ingredients

Chicken legs,

Cuisine

Punjabi

Course

Starter

Level Of Cooking

Medium

Ingredients

  • Chicken legs cut into 1½ inch cube, boneless
    450 grams
  • Oil
    2 tablespoons
  • Onion chopped
    1 medium
  • Garlic chopped
    4
  • Gram flour (besan)
    1/2 cup
  • Melted butter
    for basting
  • FIRST MARINADE Ginger-garlic paste
    1 tablespoon
  • Salt
    to taste
  • White pepper powder
    1/4 teaspoon
  • White vinegar
    1/2 tablespoon
  • SECOND MARINADE Cashewnut paste
    3/4 cup
  • Cream
    1/2 cup
  • Ginger-garlic paste
    1 tablespoon
  • Salt
    to taste
  • White pepper powder
    1/4 teaspoon

Method

Step 1


Heat the oil in a pan; add the onion and garlic and sauté for a while. Add the gram flour and sauté lightly making sure that the colour of the gram flour does not change. Set aside to cool.

Step 2


For the first marinade, mix together the ginger-garlic paste, salt, white pepper powder and vinegar. Rub the mixture into the chicken and set aside for one hour in a refrigerator.

Step 3


For the second marinade, put the cashew nut paste into a bowl. Add the roasted gram flour mixture, cream, ginger-garlic paste, salt and white pepper powder and mix well.

Step 4


Put the marinated chicken in this mixture and rub well. Set aside to marinate for three hours in a refrigerator. Preheat the oven to 200°C/ 400°F/Gas Mark 6.

Step 5


Thread the marinated chicken pieces onto skewers and cook in the preheated oven for ten minutes basting with melted butter. Turn over, baste with melted butter again and cook the other side for ten minutes.

Step 6


Alternatively cook the chicken in a tandoor or over a charcoal grill for six minutes, or until partially cooked. Baste with melted butter and cook for another three to four minutes.

Step 7


Serve hot with a salad and chutney of your choice.

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