This recipe is all about getting the marination right. A mix of chillies, masalas, ginger-garlic paste and hung curd infused in tender chicken tikkas that are roasted golden on the grill.
Ingredients of Murgh Khyber
1 kg chicken thigh
400 gm hung curd
50 gm Kashmiri chilli powder
10 gm garam masala powder
5 gm kasoori methi powder
1 1/2 tsp salt
80 gm mustard oil
50 gm ginger-garlic paste
30 gm brown onion paste
3 gm black cardamom paste
3 gm green cardamom paste
10 gm tomato paste
2 gm red chilli flakes
How to Make Murgh Khyber
1.Marinate chicken in ginger garlic paste, Kashmiri red chilli powder, lemon juice & salt. Keep aside for 4 hours.
2.Rub hung curd and mix all spices and other ingredients. Make a smooth marination.
3.Add chicken to the marinate and mix well, drizzle some oil on top, cover and keep in refrigerator for 6 hours.
4.As and when required, take out from fridge and roast the chicken tikka for 10-12 minutes.
5.Sprinkle with chaat masala, butter and green coriander. Serve hot.
