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home > recipes > meat > asafjahi chicken tikka
from Hyderabad, India Chef Ravinder Panwar, Hyderabad Marriott Hotel 1 kg Chicken leg, boneless 0.05 kg Ginger garlic paste 0.05 kg Kashmiri chilly powder 0.005 kg Cumin powder 0.01 kg Red chilly powder 0.015 kg Salt 0.005 kg Gram masala powder 0.25 kg Almond 0.2 kg Hung curd 0.005 kg Chat masala 0.05 kg Oil mustard Juice of 4 lemons Method: Marinate chicken with half of the ginger garlic paste, Kashmiri chilly powder and 3 no, lemon juices. Keep aside in conical strainer& rest for 3 hours in refrigerator. Make a second smooth paste with rest of the ingredients except lemon and chat masala. Squeeze marinated chicken and mix with smooth paste evenly. Rest for another 3 hours. Roast chicken in tandoor or oven at 180 degree celcius for 15 minutes. Then sprinkle chicken with lemon juice and chat masala. Ready to serve.

Asafjahi Chicken Tikka


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list all recipes for MEAT (1007)
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list all recipes by PRIYANKA.BHATTACHARYA (1)


   

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keyword: asafjahi
keyword: chicken
keyword: tikka
ethnicity: indian
recipes for meat
recipes by priyanka.bhattacharya
Email Address:
(posted August 28, 2011)

from Hyderabad, India
Chef Ravinder Panwar, Hyderabad Marriott Hotel

1 kg
Chicken leg, boneless
0.05 kg Ginger
garlic paste
0.05 kg Kashmiri chilly powder
0.005 kg
Cumin powder
0.01 kg Red chilly powder
0.015 kg
Salt
0.005 kg Gram
masala powder
0.25 kg
Almond
0.2 kg Hung
curd
0.005 kg Chat
masala
0.05 kg Oil mustard
Juice of 4 lemons

Method:

Marinate chicken with half of the ginger garlic paste, Kashmiri chilly powder and 3 no, lemon juices. Keep aside in conical strainer& rest for 3 hours in refrigerator.

Make a second
smooth paste with rest of the ingredients except lemon and chat masala. Squeeze marinated chicken and mix with smooth paste evenly. Rest for another 3 hours.

Roast chicken in tandoor or oven at 180 degree celcius for 15 minutes. Then sprinkle chicken with lemon juice and chat masala.

Ready to serve.


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