Subj : Murgh (Chicken) Tikka
To   : All
From : Ben Collver
Date : Tue Oct 14 2025 08:00:32

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Murgh (Chicken) Tikka
 Categories: Chicken, Indian
      Yield: 2 Servings
 
  1 1/2 lb Chicken thighs;
           - boneless, skinless
      1 tb Fresh lemon juice
      3 cl Garlic; minced
    1/2 ts Fresh ginger; minced
    1/2 ts Salt

MMMMM--------------------------MARINADE-------------------------------
      3 tb Plain yogurt; thick
      1    Green cardamom
      1 ts Coriander seeds
    1/2 ts Black peppercorns
    1/8 ts Fenugreek seeds
      1    Cinnamon stick (1/2")
      2    Cloves
    1/4 ts Roasted cumin powder
    1/2 ts Turmeric powder
      1 ts Jashmiri chili powder;
           - this gives the color,
           - not the heat
      3 tb Cilantro; chopped
      2    Green chiles; up to 3,
           - finely chopped,
           - adjust to tolerance
      2 tb Fresh mint leaves; chopped
      1 ts Kasuri methi
           - (dried fenugreek leaves);
           - crushed between palms,
           - heaping
      1 tb Ghee
           Salt
           Oil; for brushing the
           - grill top/skillet

MMMMM-------------------------GARNISHES------------------------------
           Cilantro or mint; chopped
           Lime wedges
           Chaat masala
 
  Morsels of chicken marinated in yogurt and fresh ground spices and
  then grilled to perfection. You could use the same marinade for
  paneer tofu or with vegetable chunks.
  
  Note:
  
  You could use chicken breast too in this recipe. But I find that
  thighs turn out much more juicy and succulent.
  
  If you don not have all the whole spices mentioned above, trust your
  favorite tandoori spice powder & use it.
  
  Don't skip the fresh herbs though.
  
  Clean and pat dry the chicken thighs. Cut them into bite size pieces.
  Rub with lemon juice, minced garlic & ginger, 1/2 ts salt, and keep
  aside for 15 minutes.
  
  Meanwhile, tip in cardamom, coriander, black pepper, fenugreek,
  cinnamon & cloves into your coffee grinder and grind to a (not too
  fine) powder. Mix this powder in a bowl with yogurt, cumin powder,
  turmeric, chili, cilantro, green chili, kasuri methi, ghee & mint
  leaves. Marinate the chicken with this and keep refrigerated for at
  least 8 hours. Overnight is best.
  
  Take the marinated chicken out of the refrigerator 1 hour prior to
  cooking. Sprinkle salt to taste before ready to grill. I use my stove
  top grill to cook them, however you can skew them and cook over
  outdoor grill. These cook very well over a cast iron skillet/tava.
  Cook the chicken pieces to perfection flipping regularly to cook on
  all sides.
  
  Serve hot along side onion rings & green chutney.
  
  Recipe by sanjuro
  
  Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
  murgh-chicken-tikka.txt>
 
MMMMM
--- SBBSecho 3.23-Win32
 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

.