Murgh Khyber

 

Murgh Khyber

Chef	:	Ashish Joshi
Restaurant	:	Jaypee Siddharth, New Delhi
Recipe Cook Time	:	30 Minutes + Marination time (6hrs)
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This recipe is all about getting the marination right. A mix of chillies, masalas, ginger-garlic paste and hung curd infused in tender chicken tikkas that are roasted golden on the grill.

Ingredients

• 1 kg chicken thigh
  
  400 gm hung curd
  
  50 gm Kashmiri chilli powder
  
  10 gm garam masalapowder
  
  5 gm kasoori methipowder
  
  1 1/2 tsp salt
  
  80 gm mustard oil
  
  50 gm ginger-garlic paste
  
  30 gm brown onion paste
  
  3 gm black cardamom paste
  
  3 gm green cardamom paste
  
  10 gm tomato paste
  
  2 gm red chilli flakes

Method

Marinate chicken in ginger garlic paste, Kashmiri red chilli powder, lemon juice & salt. Keep aside for 4 hours.

Rub hung curd and mix all spices and other ingredients. Make a smooth marination.

Add chicken to the marinate and mix well, drizzle some oil on top, cover and keep in refrigerator for 6 hours.

As and when required, take out from fridge and roast the chicken tikka for 10-12 minutes.

Sprinkle with chaat masala, butter and green coriander. Serve hot.

Key Ingredients: chicken, hung curd, green cardamom,black cardamom, salt, kasoori methi, onion, tomato,ginger, garlic, mustard oil, garam masala, red chillie
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