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Chicken Kebabs – Murgh Tikka

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Kebabs served as an appetizer or starter on short bamboo skewers. Serve with Mint Chutney or use to make Chicken Tikka Masala

  • Prep Time: 1 hour 15 mins
  • Cook Time: 15 mins
  • Total Time: 1 hour 30 mins
  • Yield: Serves 4

Ingredients

Scale
  • 500 grams Boneless Chicken
  • 8–12 Bamboo skewers soaked in water for 30 mins.
  • 4 tablespoons vegetable oil
  • 1 tablespoon minced garlic
  • Juice of 1 lime
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground coriander
  • 3/4 teaspoon paprika
  • 1/4 teaspoon ground red pepper (cayenne)
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons plain yogurt

Instructions

  1. Wash the chicken with cold water and cut into 2cm cubes
  2. The make the marinade
  3. Mix together 3 tablespoons of the oil and the rest of the ingredients in a medium bowl
  4. Add the chicken and stir well. Cover and refrigerate for 1 hour
  5. Heat the oven to 230c
  6. While the oven heats remove the chicken from the fridge and let come to room temperature
  7. Spread the remaining oil evenly on a baking sheet.
  8. Thread the chicken onto the skewers and lay onto the baking sheet
  9. Bake for 8 minutes.
  10. Turn and bake for a further 7 minutes, or until there is no more signs of pink when you insert a knife into the chicken.
  11. Enjoy hot or allow to cool and refridgerate for later

Find it online: https://indiancookshop.co.uk/chicken-kebabs-murgh-tikka/

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