How to make Reshmi Murgh Tikka -

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

Sanjeev Kapoor

This recipe is from the book Tandoori Cooking @ Home.

Main Ingredients : Boneless Chicken Leg, Cashew Paste

Cuisine : Hyderabadi

Course : Snacks and Starters

Reshmi Murgh Tikka

Reshmi Murgh Tikka Recipe Card


Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

Prep Time : 3.30-4 hour

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Reshmi Murgh Tikka Recipe

  • Boneless Chicken Leg cut into 1½ inch cube, boneless 450 grams

  • Cashew Paste

  • 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


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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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.