Murgh tikka

Murgh tikka

Skewered barbecued chicken

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
750g chicken breast fillets or thighs, cut into large cubes
1 onion, roughly chopped
1 garlic clove, sliced
2 teaspoons fresh ginger, finely chopped
2 tablespoons lemon juice
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon Garam masala
60g plain yoghurt
1 teaspoon salt

Method

  1. Soak 8–12 bamboo skewers in water to prevent them from burning during cooking.
  2. Put the onion, garlic and ginger into a food processor and process to a purée, adding the lemon juice if required. Transfer to a bowl and stir in the coriander, cumin, garam masala, yoghurt and salt. Add the chicken and toss to coat. Leave to marinate for least 2 hours at room temperature or longer in the refrigerator.
  3. Thread the chicken pieces onto the bamboo skewers and cook over glowing coals or under a preheated griller until cooked through. Serve with onion sambal and puris or chapatis.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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