Chicken Tikka Recipe

Clean, remove skin and debone chicken. Cut each leg into 4 pieces - 24 tikka in all. Whisk yoghurt in a large bowl, add the remaining ingredients and mix well. Rub the chicken pieces with this mixture. Keep aside for 3 1/2 hours.

Preheat the oven to 350 degrees F. Skewer the marinated tikka at least an inch apart. Keep a tray underneath to collect the drippings. Roast in a moderately hot tandoor for 6-7 minutes, basting at least once. In a charcoal grill, for about the same time, basting once. In a preheated oven, roast the tikka for 8-10 minutes, basting at least twice. Make sure that the chicken does not touch the sides or the bottom of the oven.

Note: a tasty variation of the Murgh Tikka is the Tikka Harra Bharra (Tikka, green all over), made with the addition of mint and coriander paste (3 Tbs) to the marinade.