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This recipe is all about getting the marination right. A mix of chillies, masalas, ginger-garlic paste and hung curd infused in tender chicken tikkas that are roasted golden on the grill.

Ingredients Of Murgh Khyber

  • 1 kg chicken thigh
  • 400 gm hung curd
  • 50 gm Kashmiri chilli powder
  • 10 gm garam masala powder
  • 5 gm kasoori methi powder
  • 1 1/2 tsp salt
  • 80 gm mustard oil
  • 50 gm ginger-garlic paste
  • 30 gm brown onion paste
  • 3 gm black cardamom paste
  • 3 gm green cardamom paste
  • 10 gm tomato paste
  • 2 gm red chilli flakes

How to Make Murgh Khyber

  1. Marinate chicken in ginger garlic paste, Kashmiri red chilli powder, lemon juice & salt. Keep aside for 4 hours.
  2. Rub hung curd and mix all spices and other ingredients. Make a smooth marination.
  3. Add chicken to the marinade and mix well, drizzle some oil on top, cover and keep in the refrigerator for 6 hours.
  4. As and when required, take out from the fridge and roast the chicken tikka for 10-12 minutes.
  5. Sprinkle with chaat masala, butter, and green coriander. Serve hot.

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