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.