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- Indian Recipe for Awadhi Murg Tikka
Indian Recipe for Awadhi Murg Tikka
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Indian food is one of our favorites, but many people don’t realize how varied it is from region to region. Whether you are a meat-lover or a vegetarian, there are flavors aplenty for all of our culinary travelers when they go to India. Here is a wonderful chicken recipe from the Awadhi region of Uttar Pradesh.
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Recipe for Awadhi Murg Tikka
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Ingredients
- 1 1/2 – 2 lbs Boneless chicken breasts or thighs
- 10 ml malt vinegar
- 30 gr fresh ginger
- 20 gr garlic
- 20 gr red pepper flakes
- 10 gr each of peppercorns, cloves, and ground cardamom
- 5 gr ground cumin
- salt to taste
- 200 gr yogurt
- 30 gr cheddar cheese
- 5 gr garam masala powder
- 20 ml refined oil
Instructions
- Peel ginger and garlic and make a fine paste.
- Put yogurt in a muslin cloth and hang it for 25-30 minutes to remove extra water.
- Grate cheese, mash it well with peppercorns, cloves, cardamom, cumin powder, 10 gr (half) the red pepper flakes.
- Then add the drained yogurt and mix together to get a good creamy marinade.
- Take the boneless chicken and cut into 2” square pieces.
- Take these pieces and mix malt vinegar, ginger & garlic paste, salt and the rest of the red pepper and let sit for 20 minutes.
- Take out the pieces and remove any excess water.
- Add the yogurt marinade to the chicken pieces and mix it well.
- Add the garam masala powder.
- Check the seasoning and roast the chicken tikka in skewers in a Tandoor (clay oven) for about 20 minutes, rotating the skewers periodically for even cooking. (If you don’t have a clay oven, you can grill the chicken for about 10 minutes on a gas or charcoal grill, and while the chicken tikkas are cooking, continue basting them with clarified butter to keep them from drying out).
- Remove the chicken tikkas from the skewers and serve hot with sliced onion, and lemon wedges, and Chat Masala (a spice blend available in most specialty Indian stores).
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