Indian Grilled Chicken (Murg Tikka)

By jkenb

Tips
If there is access to a traditional clay oven or a Tandoor, the chicken should be cooked in it. Alternatively the chicken chunks could be barbequed on an open grill.
Dried fenugreek leaves are called kasoori methi in India. They enhance the flavor of this dish.

Ingredients

• 800 grams of boneless 1” chicken chunks
• 1 cup yogurt well beaten
• 1 teaspoon each of hot spice mix (garam masala), cumin and red chili powders
• 4 whole red chilies made into a paste with a little water
• 1 tablespoon each of ginger and garlic pastes
• 1 tablespoon dried fenugreek leaves
• 2 tablespoons lemon juice
• 2 tablespoons oil
• Butter for basting
• Salt to taste.
• Finely cut onion rings, lemon wedges, and finely chopped coriander leaves for garnishing.

Preparation

Step 1

Make cuts on the chicken chunks. Apply a mixture of red chili powder, half of the lemon juice and salt to them and keep aside for about an hour.
Whisk the yogurt in a bowl and combine the rest of the ingredients. Mix well. Rub this marinade well into the chicken chunks and refrigerate for at least 4 hours.
Skewer the chicken chunks and roast it in a preheated oven (500 degrees) for about 12 minutes or till the chicken is almost done.
Baste the chicken chunks with butter and roast for another 3 minutes.

Garnish with onion rings, lemon wedges and finely chopped coriander leaves.