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Murgh Khyber Recipe
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.
- Total Cook Time 55 mins
- Prep Time 25 mins
- Cook Time 30 mins
- Recipe Servings4
- Easy
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
HideShow Media1.
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.