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Writer's pictureChef Anuraag

Peshawari Murgh Tikka


Succulent & Spicy Chunks of Chicken with Extra Flavour of Pomegranate Seeds Prepared In Peshawari Style

Serves: 4 portions


 

INGREDIENTS

Chicken Leg Boneless 500gms (4 pcs)

1 tsp Ginger Garlic Paste

1 tsp Red Chilli Paste

Salt (To Taste)

1 tsp Lemon Juice

Roasted Khus Khus 25gms

4 tsp Pomegranate Seeds

5 tbsp Hung Curd

2/3 tsp Garam Masala

A pinch Kasoori Methi powder

4 tsp Refined Oil

Clarified butter (For Basting)


METHOD

1. Clean, wash & cut each chicken leg into 3 pcs, pat dry and keep aside.

First Marination

2. In a bowl mix ginger/garlic paste, red chilli paste, salt, lemon juice, apply this to chicken and keep aside for at least 45 minutes.

3. In a processor make a paste of khus khus and pommegranate seeds and keep aside.

Second Marination

4. In a bowl whisk hung curd and add ginger/garlic paste, red chilli paste, salt, garam masala, kasoori methi, 5 tsp of khus khus paste and mix well.

5. Put chicken pieces into this marinade, coat well and keep aside for at least1 hour.

Cooking

6. Take a skewer & skew marinated chicken pieces, keep a tray underneath to collect drippings.

7. Roast in a moderately hot tandoor or over a charcoal grill for 7-8 minutes.

8. Remove and baste with clarified butter and further roast for 3-4 minutes or until tender.

9. Serve hot with a choice of a salad and chutney.

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