Tikka Murgh

Course : Curry
Serves: 6
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2 pounds chicken legs or thighs
1 Cup butter for basting
1/4 cup yogurt
2 tablespoons ginger paste
2 tablespoons garlic paste
1/2 teaspoon white pepper powder
1/2 teaspoon cumin powder
1 teaspoon mace-nutmeg-cardamom powder
1/2 teaspoon red chile powder
1/4 teaspoon turmeric
4 tablespoons lemon juice
2 tablespoons gram flour
1 teaspoon salt -- to taste
5 tablespoons oil

Preparation / Directions:

Clean, remove skin and debone chicken. Cut each leg and thigh into 4 pieces tikka in all. Whisk yogurt in a large bowl, add the remaining ingredients and mix well. Rub the chicken pieces with this mixture. Keep aside for 3 1/2 hours. Preheat the oven to 350F. Skewer the marinated tikka at least an inch apart. Keep a tray underneath to collect the drippings. Roast in a moderately hot tandoor oven for 6-7 minutes, basting at least once. In a charcoal grill, for about the same time, basting once. In a pre-heated oven, roast the tikka for 8-10 minutes, basting at least twice. Make sure that the chicken does not touch the sides or the bottom of the oven.

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