Murg Jeera Tikka Recipe

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Boneless Chicken Leg – 850 gms
Hung Curd – 200 gms
Ginger Garlic Paste – 2 tblsp
Brown Onion Paste – 1 tblsp
Shahi Jeera – 2 tsp
Cumin Powder – 4 tblsp, roasted
Kashmiri Red Chilli Powder – 2 tsp
Black Salt – 1 tsp
Refined Oil – 80 ml
Salt to taste
Melted Butter for basting

1. Clean, wash and cut each chicken leg into 4 pieces.
2. Pat dry and keep aside.
3. In a bowl whisk the curd.
4. Add ginger garlic paste, brown onion paste, shahi jeera, cumin powder, kashmiri red chilli powder, black salt, refined oil and salt.
5. Put the chicken pieces in this mixture and rub well.
6. Keep aside for 3 hours.
7. Take a skewer and skew the marinated chicken pieces.
8. Roast in a moderately hot tandoor or over a charcoal grill for 6 to 7 minutes.
9. Remove and hang the skewer to let excess moisture drain out completely for about 2 to 3 minutes.
10. Baste with melted butter and roast for another 3 to 4 minutes.
11. Serve hot with salad and chutney.

Feel free to comment or share your thoughts on this Murg Jeera Tikka Recipe from Awesome Cuisine.

3 thoughts on “Cheese Corn Balls

  1. Praveen Kumar said on May 9, 2017 at 4:21 pm

    You can use standard Britannia cheese that you get in the super market.

  2. Radhika said on May 8, 2017 at 12:28 pm

    Which cheese did you use?

  3. Maniparna Sengupta Majumder said on September 29, 2014 at 1:34 pm

    Sounds delicious…will try it out sometime… 🙂

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