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Murgh Tikka

Posted on July 10th, 2007 by Mona ©copyrighted in Canola Oil, Coriander seeds, Cumin seeds/Zeera, Eid/Ramadhan/Iftaar, Garam masala powder, Ginger-Garlic paste, Lemon/Nimbu, Poultry/Murgh, Red Chilli powder, Salt/Namak, Turmeric/Haldi, Yogurt/Dahi | 3 Comments » 8,110 views

A wonderful marinade of yogurt and aromatic spices adds a delectable flavor to the tender boneless chicken pieces. Traditionally it is made on skewers in a tandoor (Indian clay oven), but today I have used my stove top grill pan which I had bought from Ikea. You can also grill them using either charcoal or gas grills.

Chicken Tikka Kawabs – Murgh Tikka

Serve these kawabs as finger food along with chutney.

Chicken Tikka Kawabs – Murgh Tikka
Serves : 4

Ingredients:

Marinade:

Yogurt – 1/2 cup
Turmeric – 1/4 tsp
Red Chili powder – 1/2 tsp
Garam Masala – 1/2 tsp
Ginger-Garlic paste – 1 tbsp
Roasted Cumin seed powder – 1 tsp
Roasted Coriander seed powder – 1 tsp
Lemon Juice – 2 tbsp
Salt – 1 tsp
Ajwain seeds – 1 tsp
Boneless chicken –  500 gms, cut into bite size pieces
Cilantro – 1 tbsp, finely chopped
Canola oil – to baste

Method:

1. In a bowl, combine all the ingredients except the last two. Add chicken pieces and toss well to cover. Cover and let marinate in the refrigerate for at least 1 hour or overnight.

marinated boneless chicken pieces on bamboo skewers

Boneless chicken pieces on bamboo skewers being cooked in stove top grill pan

2. Thread 4-5 pieces of chicken onto each skewer and grill on medium heat, 350°F (177° C) on a grill rack placed on an aluminium foil lined baking tray; or at ’4′ mark if using a Stove top grill pan for 6-8 minutes, turning frequently and basting with oil.
4. Once done, remove the chicken skewers from the pan and place in a platter. Cover and let rest for 2-3 minutes once off the heat. Remove the chicken from the skewers and serve on a bed of raw sliced onions with lemon wedges.

Luv,
Mona


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3 Responses to “Murgh Tikka”

  1. David Cottrell Says:
    September 8th, 2007 at 6:58 pm

    Nice Place! I said I would drop in Monday, but why not this evening? I will explore your blog further. What a nice job. Makes my little website look kinda sloppy. Oh well, I try. David Cottrell

  2. monica Says:
    October 27th, 2009 at 4:05 pm

    HI Mona, Thankyou for sharing your wonderful traditional recipes,especially for amateurs like me . Could you please suggest the quantity of chicken(weight) used for the above recipe.
    Thanks a ton.

    Monica, I had used 4 boneless chicken thighs for the recipe. ~Mona

  3. Sana Says:
    May 9th, 2011 at 9:32 pm

    Hi mona,
    For how long should it be done in the oven? Should I broil or bake it

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