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Ingredients:

6 - chicken(legs)
¼ cup - yoghurt
½ tsp - black pepper(powder)
¼ tsp - cardamom(powder)
2 tbsp - garlic(paste)
2 tbsp - ginger(paste)
2 tbsp - gram flour
¼ tsp - mace(powder)
¼ tsp - nutmeg(powder)
salt to taste
5 tbsp - vegetable oil
¼ tsp - turmeric powder
4 tbsp - lime juice
½ tsp - red chili powder
½ tsp - cumin powder

Method:

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 pre-heated 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 tbsp) to the marinade.

Preparation Time : 40-50 mins

Cooking Time : 20-30mins

Serves / Makes :Makes 4 servings