Grilled Chicken - Murg Tikka

Succulent and boneless chunks of Chicken (called Murg Tikka) marinated and grilled to perfection in a typical north Indian traditional clay oven called "Tandoor".

Serves: 6
Cooking time (approx.): 35 minutes
Style: North Indian (Mughlai) Non-Vegetarian

• 1000  grams of boneless 1"chicken chunks
• 1  cup(s) yoghurt well beaten
• 1  teaspoon(s) each of hot spice mix (garam masala), cumin and red chilli powders
• 4  whole red chillies made into a paste with a little water
• 1  tablespoon(s) each of ginger and garlic pastes
• 1  tablespoon(s) dried fenugreek leaves (optional)
• 2  tablespoon(s) lemon juice
• 2  tablespoon(s) oil
• butter for basting
• salt to taste
• finely cut onion rings, lemon wedges and finely chopped coriander leaves for garnishing

Make cuts on the chicken chunks. Apply a mixture of red chilli powder, half of the lemon juice and salt to them and keep aside for about an hour.
Whisk the yoghurt 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 four hours.

Skewer the chicken chunks and roast it in a preheated oven 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.

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.