Succulent chicken pieces marinated in rich Punjabi spices and yogurt, grilled to smoky perfection. A taste of Punjab's bold and flavorful culinary tradition
:
**For Marinade:**
500 grams boneless chicken, cut into bite-sized pieces
250 grams hung curd
15 grams ginger garlic paste
10 grams red chili powder
10 grams turmeric powder
20 grams garam masala
10 grams coriander powder
15 grams kasuri methi (dried fenugreek leaves)
15 grams Salt
100 grams Lemon (Neembu)
30 gramss vegetable oil
**For Tandoori Cooking:**
Skewers for grilling
30 gramss vegetable oil (for basting)
Chaat masala for sprinkling (optional)
Lemon wedges for serving
Instructions:
1. **Prepare the Marinade:**
In a large bowl, mix together Curd (Dahi), ginger garlic paste, red chili powder, turmeric powder, garam masala, coriander powder, kasuri methi, salt, lemon juice, and vegetable oil to create a smooth marinade.
2. **Marinate the Chicken:**
Add the chicken pieces to the marinade, ensuring each piece is well-coated. Cover the bowl and let it marinate for at least 2-4 hours, or preferably overnight in the refrigerator.
3. **Preheat the Grill or Oven:**
If using a grill, preheat it to medium-high heat. If using an oven, preheat it to the highest setting (usually around 475°F or 245°C) with the broiler on.
4. **Thread the Chicken onto Skewers:**
Thread the marinated chicken pieces onto skewers. Shake off excess marinade but leave a thin coating for flavor.
5. **Grill or Broil:**
Place the skewers on the grill or in the oven. Cook for about 1520 minutes, turning occasionally, until the chicken is fully cooked and has a nice char on the edges.
6. **Baste with Oil:**
Baste the chicken with vegetable oil during grilling for added moisture and flavor.
7. **Check for Doneness:**
Ensure the chicken is thoroughly cooked. You can check by cutting into a piece to make sure it's no longer pink in the center.
8. **Serve:**
Sprinkle chaat masala (optional) and serve the Punjabi Murg Tikka hot with lemon wedges.
Enjoy your delicious homemade Punjabi Murg Tikka!
