Murgh til tikka

                        murgh  til tikka (pink)
ingredients

1. chicken (boneless)                                             7.5kg
2. gingar garlic paste                                               50gm
3. papya paste                                                          75gm
4. lemon juice                                                          30ml
5. salt                                                                    to taste

method

• cut the chicken wash and dry with cloth 
• mix ginger garlic papya paste lemon juise salt
• now add chicken and mix well and keep for 10-30 min

2 nd merination;-

1. hang yogard                                                        1kg
2. kaju cheese paste 100+100gm                        200gm
3. gingar garlic paste                                             50gm
4. til                                                                     100gm
5. peanut (rosted)                                                100gm
6. crushed weole red chilli                                  100gm
7. garam masala                                                     20gm
8. yellow red chilli pawder                                    20gm
9. rosted jeera powder                                            20gm
10. refined                                                              100gm
11. salt                                                                  to taste

method

• take hang yogarat kaju cheese paste gingar garlic paste til&peanut paste salt garam masala crushed weole red chilli roasted jerra pawder refind oil
• mix all and add marinated chicken and keep for 20-30 min in freeze
• arrange it on tikka sariya (small squre)and cook in tandoor
• after 80% cook butter brush again cook in tandoor

       serve
  hot in platter garnish with lachha onion corriender leaf and lemon
    note
saute til &peanut and make a paste