Murgh Noorjahani Tikka

As the name suggests, this recipe is from the era of Mughals and I believe must have been a favorite of Mughal Emperor, Jahangir, made by Noorjahan Begum, thus named after her. Going through history, its amazing to read of how different ingredients were introduced at different times. Like spices or khada Masala, like cinnamon, bay leaves or cardamoms and cloves were never a part of the Indian cuisine and were brought in by the Mughals when they migrated to India. I believe there has been no other clan unlike the Mughals who not only brought in so much with them but also adapted the cultures of India and settled with the people and built families.

Where the spices were brought in by the Mughals, India already had food enhancing flavors like Turmeric, red chilies, coriander etc. Mixed together, the food that came out was super amazing like this kebab or a lot Biryanis that I share on this website.

The super amazing cuisines that we taste at so many restaurants today have been fusion dishes of the old era which apparently weren’t recorded under the term “fusion”. The acceptance of a culture, embracing the traditions, values and flavors and giving the best of what we have does not only result in super new flavors but also becomes a part of our cuisines for the coming generations . For me reading history about a dish is as fascinating as trying to cook a dish.

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Murgh Noorjahani Tikka

A Mughlai kebab made by marinating chicken legs with spices, yoghurt and gram flour. Finally grilled to perfection, giving it a spicy, earthy and nutty flavor.

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Rating: 3
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Cuisine

Indian, Mughlai

Prep Time

10 minutes

Cook Time

30 minutes

Passive Time

3 hours

Servings

people MetricUS Imperial

Ingredients

• 4 No. Chicken Legs Thigh plus drumsticks, divided in two and make slits
• 3 TBLSP Besan Roasted till light brown
• 2 TBLSP Ginger garlic paste
• 5 No. Green chilies chopped
• 1/2 cup Coriander leaves chopped
• 1/2 tsp Salt
• 1/2 tsp Red chili powder
• 1/2 tsp Cumin powder
• 1/2 tsp Turmeric Powder
• 1/2 cup Greek Yoghurt
• 1/2 tsp Garam masala
• 4 TBLSP Lemon juice
• 3 TBLSP Butter for basting
• 2 TBLSP Mustard oil

Cuisine Indian, Mughlai Prep Time 10 minutes Cook Time 30 minutes Passive Time 3 hours Servings people MetricUS Imperial Ingredients 4 No. Chicken Legs Thigh plus drumsticks, divided in two and make slits 3 TBLSP Besan Roasted till light brown 2 TBLSP Ginger garlic paste 5 No. Green chilies chopped 1/2 cup Coriander leaves chopped 1/2 tsp Salt 1/2 tsp Red chili powder 1/2 tsp Cumin powder 1/2 tsp Turmeric Powder 1/2 cup Greek Yoghurt 1/2 tsp Garam masala 4 TBLSP Lemon juice 3 TBLSP Butter for basting 2 TBLSP Mustard oil

Votes: 1 Rating: 3 You: Rate this recipe!

Instructions

1. Wash and pat dry the chicken.

   
2. Roast the besan or gram flour on low flame till its light brown.

   
3. Add Green chilies, Salt, Lemon juice, coriander leaves and Ginger garlic paste. Keep it covered and marinate for 1 hour.

   
4. After an hour, add red chili powder, turmeric powder, garam masala, cumin powder, besan and yoghurt. Mix everything well and keep it aside for 2 hours.

   
5. Add Mustard oil. Turn the oven on 350F or 180C. Grill the chicken in the oven. Discard all the extra marination. Keep a tray underneath to catch any kind of drippings.

   
6. Keep basting with butter and turn the chicken in between and grill for 30 minutes. Serve with mint chutney and onion salad.