Murgh Tikka Banjara

Name: Murgh Tikka Banjara
Yield: 2-serving
Ingredients: 400 Grams Chicken Tikka; 5 Grams ginger chopped; 50 Grams onions chopped; 100 Millilitres oil; 30 Grams ginger garlic paste; 20 Grams coriander powder; 30 Grams red chilli powder; 250 Grams yogurt hung; 5 Grams garam masala powder; 50 Grams cashew brown paste; 10 Grams coriander chopped; 50 Grams bell peppers chopped; 10 Millilitres fresh cream

2 cooks are planning to make this

Sandeep Kalra @cook_7805500

New Delhi

Coming from the nomadic tribe of the "Banjara", this popular appetizer offers light pieces of chicken in a traditional, spicy marinade.

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Ingredients

140 mins

2-serving

400 Grams Chicken Tikka
5 Grams ginger chopped
50 Grams onions chopped
100 Millilitres oil
30 Grams ginger garlic paste
20 Grams coriander powder
30 Grams red chilli powder
250 Grams yogurt hung
5 Grams garam masala powder
50 Grams cashew brown paste
10 Grams coriander chopped
50 Grams bell peppers chopped
10 Millilitres fresh cream

Cooking Instructions

1

Heat oil in a thick-bottomed pan. Add red chili powder and keep aside
2

Massage the hung curd so that there are no lumps and add salt, ginger garlic paste, coriander powder, garam masala and the above mixture.
3

Add all the chopped vegetables, cream, the cashew and brown onion paste
4

Put the chicken in this marinade and leave for at least 2 hours.
5

Skewer the chicken and cook in the Tandoor for 7 mins.
6

Remove and serve hot with lemon wedges.