Murgh Laal Surkh Tikka

I first tried something like this in 2009 when we took a trip to Agra. The Mughal Sheraton was just not a super cozy and comfortable hotel but also the chefs there served amazing delicacies and this dish was one of those that I tried.

The first look at the dish makes you feel that it must be somewhere close to Tandoori chicken but its only when you taste it, is when you realize that both dishes are not even faintly close and share no resemblance in taste. While Tandoori is all spice and cooked on grill, this dish contains corn starch and is pan or tava fried.

The funny coincidence is that 2 years after we visited Agra is when I finally got down to trying this dish and funny enough, I do not remember the original name of the dish. This is pretty close to what we have tasted but then again this is my version and recipe. My friends and family always loved it and so I am sharing what is different and a truly fantastic recipe.

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Murgh Laal Surkh Tikka

Spicy Boneless chicken kebab

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Cuisine

Indian, Mughlai

Prep Time

10 minutes

Cook Time

20 minutes

Servings

people MetricUS Imperial

Ingredients

• 1 Lb Chicken, thigh and leg boneless meat cut to small pieces
• 3 TBLSP Ginger garlic paste
• 2 TBLSP Green chili paste
• 1/2 cup Greek Yoghurt
• 1/4 cup Red Hot sauce
• 1/2 tsp Kebab chini grind to a powder
• 1/2 tsp white pepper powder
• 1/4 tsp Garam masala
• 1/4 tsp Turmeric Powder
• 1 pinch Red food color
• 1/2 tsp Red chili powder
• 3 TBLSP Corn Starch Powder
• 1 tsp Salt
• 3 TBLSP olive oil
• 3 TBLSP Salted Butter

Cuisine Indian, Mughlai Prep Time 10 minutes Cook Time 20 minutes Servings people MetricUS Imperial Ingredients 1 Lb Chicken, thigh and leg boneless meat cut to small pieces 3 TBLSP Ginger garlic paste 2 TBLSP Green chili paste 1/2 cup Greek Yoghurt 1/4 cup Red Hot sauce 1/2 tsp Kebab chini grind to a powder 1/2 tsp white pepper powder 1/4 tsp Garam masala 1/4 tsp Turmeric Powder 1 pinch Red food color 1/2 tsp Red chili powder 3 TBLSP Corn Starch Powder 1 tsp Salt 3 TBLSP olive oil 3 TBLSP Salted Butter

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Instructions

1. Mix Ginger garlic paste, green chili paste, Red hot sauce and Yoghurt. Whisk them well.

   
2. Crush the kebab chini to make a powder.

   
3. Add in turmeric powder, red chili powder, white pepper powder, salt, garam masala and kebab chini powder to the yoghurt. Also add in the red food color.

   
4. Add the chicken pieces and the corn starch powder. Mix well and keep aside for and hour.

   
5. Take butter in a pan and let it melt. Add the oil so the butter doesn't burn. Add the chicken pieces to the pan, leaving the extra marination behind.

   
6. Cook on low to medium heat till the sauce dries up and chicken is cooked.

   
7. Serve with onions and chutney.