Ingredients
- 24 tikka in all
- 6 legs
- 1/2 cummin powder
- 1/2 chilli powder (red)
- 1/4 tumeric
- 2 lb chicken legs
- 5 tb oil
- 1/4 c yogurt
- 4 tb lemon juice
- 2 tb ginger paste
- 2 tb garlic paste
- 1 ts mace-nutmeg-cardamom powder
- 1/2 ts pepper powder (white)
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.