Tikka Murgh

• 2 pounds chicken legs
• 1 x butter for basting
• Marinade
• 1/4 cup yogurt
• 2 tablespoons ginger paste
• 2 tablespoons garlic paste
• 1/2 teaspoon white pepper ground
• 1/2 teaspoon cumin
• 1 teaspoon mace
• 1/2 teaspoon red chile powder
• 1/4 teaspoon turmeric
• 4 tablespoons lemon juice
• 2 tablespoons Gram flour
• 1 x salt to taste
• 5 tablespoons vegetable oil

1. Clean, remove skin and debone chicken.
2. Cut each leg into 4 pieces -24 tikka in all.
3. Whisk yoghurt in a large bowl, add the remaining ingredients and mix well.
4. Rub the chicken pieces with this mixture.
5. Keep aside for 3 1/2 hours.
6. Preheat the oven to 350F (180C).
7. Skewer the marinated tikka at least an inch apart.
8. Keep a tray underneath to collect the drippings.
9. Roast in a moderately hot tandoor for 6 to 7 minutes, basting at least once.
10. In a charcoal grill, for about the same time, basting once.
11. In a pre-heated oven, roast the tikka for 8 to 10 minutes, basting at least twice.
12. Make sure that the chicken does not touch the sides or the bottom of the oven.

chicken, butter, marinade, yogurt, ginger paste, garlic, white pepper, cumin, mace, red chile powder, turmeric, lemon juice, flour, salt, vegetable oil

Taken from recipeland.com/recipe/v/tikka-murgh-39322 (may not work)