Murgh Makhmali Tikka Recipe


  • 4 Egg yolk
  • Salt to taste
  • cup Curd
  • 2 tbsp Besan
  • Pinch of Saffron
  • 1 tbsp Mustard Oil
  • 1 tbsp Lemon juice
  • 100 gm Cashewnuts
  • kg Chicken breast
  • 1 tbsp Cumin powder
  • tbsp Garam Masala
  • 1 tbsp Aniseed powder
  • 2 tbsp Ginger-Garlic paste
  • 1 tbsp Cardamom powder


  1. Wash the chicken properly and cut it into about inch cubes pieces and add ginger garlic paste, salt, lemon juice, mix it well and rest it for one hour.
  2. Boil the cashewnuts and grind it and make the paste.
  3. Take the curd, cashewnut paste, aniseed powder, cardamom powder and add all ingredients mix it well and add chicken which was earlier marinated. Mix it well and rest for ten minutes.
  4. Insert the chicken pieces on the skewer and cooked in clay oven for 10-12 minutes and garnished and finished with chat masala and lemon juice on top. Served with mint chutney.

Tip: Before roasting a chicken store in the refrigerator for 24 hours for richer flavor.

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