Murg Chopatti Tikka

                         

                               

INGREDIENTS




  • Chicken leg boneless 850gm
  • Refined oil 30ml
  • Chop garlic 60gm 
  • Garlic paste 50gm 
  • Curry powder 2tbsp 
  • Chilly paste 6tbsp 
  • Vinegar 4tbsp 
  • Hung curd 300gm 
  • Garam masala ¼ tbsp 
  • Chaat masala ½ tbsp 
  • Corn flour 1 tbsp 
  • Lemon juice 3 tbsp 
  • Salt to taste

METHOD

1. Clean, wash and cut each chicken leg into 4 pieces and pat dry with a cloth.
 2. In a pan heat 30 ml refined oil, add chopped garlic ,
garlic paste , curry powder,chilly paste and cook for a while adding vinegar to it and keep aside to cool.

MARINATION


 1. In a bowl whisk hung curd, add garlic mixture, garam masala, chaat masala, cornflour, lemon juice, refined oil and salt as per taste. Mix
 2. Put the chicken pieces into this marinate, rub well and keep aside for 2-3 hours.

COOKING 


1. Take a skewer and skew the marinated chicken pieces, keep a tray underneath to collect drippings. 
2. Roast in a moderately hot tandoor or over a charcoal grill for 6-7 minutes, until
half done. 
3. Remove and hang the skewer to let excess moisture drop off (2-3 minutes).
Baste with clarified butter and roast for another 3-4 minutes. 
4. When cooked transfer chicken onto a plate. 
5. Serve hot with choice of salad and mint chutney.
COOKING TIME: 10-12 Minutes.

Murg Chopatti Tikka








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