Murg Tikka Thai Style

Murg Tikka Thai Style

INGREDIENTS

200-250gm - Chicken leg boneless (2pcs)

FIRST MARINATION

1/2tsp - ginger garlic paste

To taste - Salt

2 tsp - Lemon Juice

SECOND MARINATION

4 tsp - Hung Curd

To tste - Salt

4 tsp - Coconut Milk

2 tsp - Lemon grass ( chopped)

2 tsp - Refined Oil

For Basting                                                                                                                                                                                        

Clarified butter

METHOD

1. Clean, wash and cut each chicken piece into three piece, pat dry and keep aside.

FIRST MARINATION

2. In abowl mix ginger garlic paste, add salt,lemon juice and apply this to the chicken pieces, rub wel and keep aside for atleast 45 minutes.

SECOND MARINATION

3.In a whole bowl whishk hung curd, add salt, coconut milk, Thai green paste,lemon grass,oil and mix well.

4, Put the chicken marinated into above mixture, copat well and keep aside for 1 hour.

COOKING

5. Take a skewer and skew the marinated chicken pieces, keep a tray underneath to collect drippings.

6. Roast in a moderately hot tandoor with clarified butter roast for 7-8 minutes.

7. Remove and baste with clarified butter and further roast for 3-4 minutes till tender.

8. Serve hot with choice pof salad and chutney.