Murg Tikka Hyder Ali

               

                 
   INGREDIENTS 

Chicken leg boneless 850gm

Grated processed cheese 180gm 

Garlic paste 5gm 

Boiled onion paste 25gm

Lemon rind 2gm 

Salt To taste 

White pepper powder 1tbsp 

Crushed moti elaichi seeds 2tbsp

Egg powder 50gm

Boiled semolina 15gm 

Corn flour 8gm 

Chopped spring onion green 30gm 

Chopped tomato (seedless) 30gm 

Chopped capsicum 30gm 

Chopped tutty fruity 50gm

Kewra water 2drops 

Rose water 2drops 

Malt vinegar 25ml

Lemon juice 30ml 

Refined oil 1tbsp

                 

METHOD 

Clean wash and cut each  leg chicken into four pieces and pat dry into cloth.

MARINATION

 1. In a bowl take grated cheese , garlic paste, boiled onion paste, lemon rind, salt

, white pepper , crushed elaichi seeds, egg powder, boiled semolina , corn flour, chopped spring onion, tomato , capsicum , tutty fruity , kewra water , rose

water, malt vinegar, lemon juice , refined oil and mix well. 

2. Put the chicken pieces in this batter and rub chicken with this mixture and let it

marinate 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.

 3. Remove and hang the skewer to let excess moisture drip 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 chutney.

TO SERVE 4

COOKING TIME: 10-12 Minutes

murg tikka hyder ali