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Murgh Tikka
  PREPARATION INGREDIENTS QUANTITY UNIT
  Cut Chicken boneless leg 2 kg.
  Hung Yoghurt 200 gm.
  Kashmiri Paste Red Chilli 100 gm.
  Paste Ginger/Garlic 100 gm.
  Powder Garam Masala 10 gm.
  Juice Lemon 10 gm.
  Powder White Pepper 20 gm.
  Powder Salt 50 gm.
  Powder Chilli 50 gm.
  Roasted Gram Flour 50 gm.
         
PROCEDURE :
Take boneless and marinate in half ginger garlic paste lemon juice salt and red chilli powder and leave for sometime in meantime take hung yoghurt add ginger garlic paste chilli paste salt garam masala roasted gram flour and make a Mari nation now you can add chicken to this Mari nation and cook in moderate tandoor, grill or oven and serve hot.



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