How to make Reshmi Murgh Tikka Recipe - 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.

Main Ingredients : Chicken legs (चिकन टंगड़ी),

Cuisine : Punjabi

Course : Starter

Reshmi Murgh Tikka

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Reshmi Murgh Tikka Recipe Card

Reshmi Murgh Tikka
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Prep Time : 3.30-4 hour

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Reshmi Murgh Tikka

  • 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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