Recipe for Tikka Murgh 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
2 lb Chicken legs (6 legs?)
Butter for basting
----------------- MARINADE ----------------
1/4 cup Yogurt
2 tsp Ginger paste
2 tsp Garlic paste
1/2 tsp White pepper powder
1/2 tsp Cummin powder
1 tsp Mace-nutmeg-cardamom powder
1/2 tsp Red Chilli Powder
1/4 tsp Tumeric
4 tsp Lemon juice
2 tsp Gram flour
Salt, to taste
Instructions:
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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