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 Murgh Tikka Kebab (Peshawari kebab) 
  • 1 1/2 kg Chicken
  • 1 1/2 inch Raw papaya
  • 6 Garlic cloves
  • 3/4 inch Ginger
  • 1 pinch Nutmeg
  • 1 teaspoon Cumin seeds
  • 2 tablespoons Curds
  • 1 teaspoon Mango powder
  • 1/2 teaspoon Red chilli powder
  • 2 tablespoons Tomato ketchup
  • 1 pinch Black salt
  • 6 Peppercorns
  • 3 Green cardamom
  • 1 tablespoon Lemon juice
  • 2 tablespoon Ghee
  • Salt (As per taste)
Mix these basting ingredients together: the peppercorns, ground green cardamom, lime juice and ghee and keep aside.

Make a marinade with the rest of the ingredients and coat the chicken pieces with it. Keep in the refrigerator for 2 to 3 hour in summer, longer in winter. Thread the meat pieces on the greased skewers.

Murgh tikka can be cooked in a tandoor, over an open charcoal fire, in an electric rotisserie or under a grill. Turn the meat every few minutes to get evenly brown. The actual cooking should not take more than 15 to 20 minutes. Baste with the marinade. When the meat has a slightly charred and crusted appearance brush over with the basting sauce. Remove from heat.

Garnish with seasoned rings. Serve hot with tandoori naan, or chapatti.

Other Details
Serves: 4 Time: 25 mins.

Rating: Not rated yet.

Category: Appetizer | Submitted by: System


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