Chukendar murgh tikka

Name: Chukendar murgh tikka
Yield: 4 servings
Cuisine: Indian
Ingredients: For the first marination; 30 ml Lemon juice salt to taste; 1 tsp red chilli powder; For the second marination; 150 grm beetroot (juice)p; 150 grm hung curd; 4 grm cumin seeds; 80 ml cream; 35 grm ginger paste; 35 rm garlic paste; 4 grm garam masala; Butter; Pinch black salt; Crushed black pepper

Niks Bajaj @cook_20193287

As i decided to avoid food colors and gels..
I made this chicken with beet juice.here i used beetroot juice for giving that red colour to the chicken..i cook this tikkas along with beetroot juice..it turned out so juicy and yummy..beetroot enhanced the flaovor of chicken and make it tender and so juicy..
#chefeza

Niks Bajaj @cook_20193287

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Ingredients

4 servings

For the first marination
30 mlLemon juice salt to taste
1 tspred chilli powder
For the second marination
150grm beetroot (juice)p
150grm hung curd
4grm cumin seeds
80 mlcream
35grm ginger paste
35rm garlic paste
4grm garam masala
Butter
Pinchblack salt
Crushed black pepper

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Steps

1

Mix all ingredients of first marinade and rub evenly over chicken thighs and marinate for 1 hour.
2

Prepare 2nd marination and add marinated chicken to this mixture and refrigerate for 2-3 hr.
3

Put chicken in skewers and grill it..serve hot