Murgh Tikka Banjara

Name: Murgh Tikka Banjara
Total time: 8400 s
Yield: 2-serving
Cuisine: Indian
Ingredients: 400 Grams Chicken Tikka; 5 Grams ginger chopped; 50 Grams onions chopped; 100 Millilitres oil; 30 Grams ginger garlic paste; 20 Grams coriander powder; 30 Grams red chilli powder; 250 Grams yogurt hung; 5 Grams garam masala powder; 50 Grams cashew brown paste; 10 Grams coriander chopped; 50 Grams bell peppers chopped; 10 Millilitres fresh cream

Sandeep Kalra @cook_7805500

New Delhi

Coming from the nomadic tribe of the "Banjara", this popular appetizer offers light pieces of chicken in a traditional, spicy marinade.

Sandeep Kalra @cook_7805500

New Delhi

Coming from the nomadic tribe of the "Banjara", this popular appetizer offers light pieces of chicken in a traditional, spicy marinade.

Saved

Ingredients

140 mins

2-serving

400 GramsChicken Tikka
5 Gramsginger chopped
50 Gramsonions chopped
100 Millilitresoil
30 Gramsginger garlic paste
20 Gramscoriander powder
30 Gramsred chilli powder
250 Gramsyogurt hung
5 Gramsgaram masala powder
50 Gramscashew brown paste
10 Gramscoriander chopped
50 Gramsbell peppers chopped
10 Millilitresfresh cream

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Steps

140 mins

1

Heat oil in a thick-bottomed pan. Add red chili powder and keep aside
2

Massage the hung curd so that there are no lumps and add salt, ginger garlic paste, coriander powder, garam masala and the above mixture.
3

Add all the chopped vegetables, cream, the cashew and brown onion paste
4

Put the chicken in this marinade and leave for at least 2 hours.
5

Skewer the chicken and cook in the Tandoor for 7 mins.
6

Remove and serve hot with lemon wedges.