THE BEST TANDOORI CHICKEN TIKKA - ALISHAN MURGH TIKKA ALA CHEF SAHA

ALISHAN MURGH TIKKA ALA CHEF SAHA 


MIX ALL INGREDIENTS TOGETHER TO MAKE THE MARINATION. COOK IN TANDOOR TILL DONE  OR MICROWAVE OVEN IN CONVECTION SETTING FOR 20 MINUTES.




MAKES 5 SERVINGS

1 Chicken leg boneless  (Diced) GRM 1000
2 Almond GRM 60
3 ½ lb. Onions (coarsely chopped) GRM 230
4 4 Green Chillies (Hari Mirch) (chopped) GRM 12
5 8 cloves of Garlic (Lehsan) (peeled) GRM 9
6 4 (1") cubes of Ginger (Adrak) (peeled and coarsely chopped) GRM 33
7 ½ tsp. Whole Cloves (Loung) GRM 4
8 16 Cardamom Pods (Choti Ilaichi) GRM 1
9 1 (2"-piece) of Cinnamon Stick (Dal Cheeni) GRM 1
10 10 Black Peppercorns (Saabut Kaali Mirch) GRM 1
11 2 tbsp. CUMMIN SEEDS (Sufaid Saabut Zeera) (grounded) GRM 18
12 4 tsp. of CORIANDER SEEDS (Dhania) (grounded) GRM 8
13 ½ tsp. whole red chilli  GRM 1
14 3 ½ tsp. SALT GRM 27
15 ½ tsp. Garam Masala Powder GRM 2
16 20 fl. oz. Plain Yogurt - (curd hung for 15 min) GRM 600
17 6 tbsp. Vegetable OIL GRM 40
18 4 tbsp. Raisins (Kishmish) GRM 70
19 ½ ounce Almonds (Baadaam) (blanched & slivered) GRM 15

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