Murgh Rogani Tikka

Hot and fiery chicken tikka with extra touch of red chilli and kashmiri masala

Serves: 10 portions

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INGREDIENTS

· Chicken tikka 1.8kg

· Hung curd 500gms

· Ginger garlic paste 50gms

· Lemon juice 50ml

· Garam masala 10gms

· Mustard oil 80ml

· Cumin powder 20gms

· Red chili powder 300gms

· Salt To taste

· Coriander powder 10gms

· Kasoori methi powder 2gms

METHOD

1. Take chicken. Add ginger garlic paste, lemon juice, red chili powder, salt.

2. Mix them well and marinate.

3. In a bowl, add the hung curds, salt, garam masala, cumin powder, lemon juice, red chili powder, mustard oil, Kasoori methi, coriander powder. Mix well together.

4. Add the chicken and mix well.

5. Pierce chicken in the skewers and repeat to fill the skewer.

6. Place skewers in tandoor and cook.