Murgh Khyber

 Murgh Khyber

Recipe Servings: 4                                                    Prep Time: 25 Minutes

Cook Time: 30 Minutes + Marination time (6hrs

This recipe is all about getting the marination right. A mix of chillies, masalas, ginger-garlic paste and hung curd infused in tender chicken tikkas that are roasted golden on the grill.

Ingredients

• 1 kg chicken thigh
• 400 gm hung curd
• 50 gm Kashmiri chilli powder
• 10 gm garam masala powder
• 5 gm kasoori methi powder
• 1 1/2 tsp salt
• 80 gm mustard oil
• 50 gm ginger-garlic paste
• 30 gm brown onion paste
• 3 gm black cardamom paste
• 3 gm green cardamom paste
• 10 gm tomato paste
• 10 gm tomato paste
  

Method

1. Marinate chicken in ginger garlic paste, Kashmiri red chilli powder, lemon juice & salt. Keep aside for 4 hours.
2. Rub hung curd and mix all spices and other ingredients. Make a smooth marination.
3. Add chicken to the marinate and mix well, drizzle some oil on top, cover and keep in refrigerator for 6 hours.
4. As and when required, take out from fridge and roast the chicken tikka for 10-12 minutes.
5. Key Ingredients: chicken, hung curd, green cardamom, black cardamom, salt, kasoori methi, onion, tomato, ginger, garlic, mustard oil, garam masala, red chillies
   Tags: Dinner PartyGourmetNew DelhiRestaurant RecipesTikka
   Sprinkle with chaat masala, butter and green coriander. Serve hot.