800g / 1.75 lb chicken legs (6 legs?)
Butter for basting
The marinade:
50g / 0.25 cup Yoghurt
40g / 6.75 tsp ginger paste
40g / 6.75 tsp garlic paste
3g / 0.5 tsp white pepper powder
3g / 0.5 tsp cummin powder
5g / 1 tsp Mace-nutmeg-cardamom powder
3 g /0.5 tsp Red Chilli Powder (substitute cayenne powder)
3g / 0.5 tsp Tumeric
60ml / 4 Tbs Lemon juice
20g / 2 Tbs Gramflour
Salt to taste
75ml / 5 Tbs Groundnut oil (Use any veg oil)
Instructions:
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 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.
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