Recipe - Tikka Murgh

2 pound Chicken legs (6 legs?)
Butter for basting

MARINADE
One fourth cup Yogurt
2 tablespoon Ginger paste
2 tablespoon Garlic paste
One half teaspoon White pepper powder
One half teaspoon Cummin powder
1 teaspoon Macenutmegcardamom powder
One half teaspoon Red Chilli Powder
One fourth teaspoon Tumeric
4 tablespoon Lemon juice
2 tablespoon Gram flour
Salt; to taste
5 tablespoon Oil

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 One half 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 67 minutes, basting at least once.
In a charcoal grill, for about the same time, basting once. In a preheated
oven, roast the tikka for 810 minutes, basting at least twice. Make sure
that the chicken does not touch the sides or the bottom of the oven.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini