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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Murgh (Chicken) Tikka   
    Categories: Chicken, Indian   
         Yield: 2 Servings   
       
     1 1/2 lb Chicken thighs;   
              - boneless, skinless   
         1 tb Fresh lemon juice   
         3 cl Garlic; minced   
       1/2 ts Fresh ginger; minced   
       1/2 ts Salt   
      
   MMMMM--------------------------MARINADE-------------------------------   
         3 tb Plain yogurt; thick   
         1    Green cardamom   
         1 ts Coriander seeds   
       1/2 ts Black peppercorns   
       1/8 ts Fenugreek seeds   
         1    Cinnamon stick (1/2")   
         2    Cloves   
       1/4 ts Roasted cumin powder   
       1/2 ts Turmeric powder   
         1 ts Jashmiri chili powder;   
              - this gives the color,   
              - not the heat   
         3 tb Cilantro; chopped   
         2    Green chiles; up to 3,   
              - finely chopped,   
              - adjust to tolerance   
         2 tb Fresh mint leaves; chopped   
         1 ts Kasuri methi   
              - (dried fenugreek leaves);   
              - crushed between palms,   
              - heaping   
         1 tb Ghee   
              Salt   
              Oil; for brushing the   
              - grill top/skillet   
      
   MMMMM-------------------------GARNISHES------------------------------   
              Cilantro or mint; chopped   
              Lime wedges   
              Chaat masala   
       
     Morsels of chicken marinated in yogurt and fresh ground spices and   
     then grilled to perfection. You could use the same marinade for   
     paneer tofu or with vegetable chunks.   
        
     Note:   
        
     You could use chicken breast too in this recipe. But I find that   
     thighs turn out much more juicy and succulent.   
        
     If you don not have all the whole spices mentioned above, trust your   
     favorite tandoori spice powder & use it.   
        
     Don't skip the fresh herbs though.   
        
     Clean and pat dry the chicken thighs. Cut them into bite size pieces.   
     Rub with lemon juice, minced garlic & ginger, 1/2 ts salt, and keep   
     aside for 15 minutes.   
        
     Meanwhile, tip in cardamom, coriander, black pepper, fenugreek,   
     cinnamon & cloves into your coffee grinder and grind to a (not too   
     fine) powder. Mix this powder in a bowl with yogurt, cumin powder,   
     turmeric, chili, cilantro, green chili, kasuri methi, ghee & mint   
     leaves. Marinate the chicken with this and keep refrigerated for at   
     least 8 hours. Overnight is best.   
        
     Take the marinated chicken out of the refrigerator 1 hour prior to   
     cooking. Sprinkle salt to taste before ready to grill. I use my stove   
     top grill to cook them, however you can skew them and cook over   
     outdoor grill. These cook very well over a cast iron skillet/tava.   
     Cook the chicken pieces to perfection flipping regularly to cook on   
     all sides.   
        
     Serve hot along side onion rings & green chutney.   
        
     Recipe by sanjuro   
        
     Recipe FROM:    
       
   MMMMM   
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