Gulabari Murg Tikka Recipe

Cooking Directions

• STEP 1.In a bowl, mix together yogurt, rose water, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt.
• STEP 2.Add chicken pieces to the marinade and coat them well. Let it marinate for at least 2 hours or overnight in the refrigerator.
• STEP 3.Preheat the grill or oven to medium-high heat. Thread the marinated chicken onto skewers and grill or bake until cooked through and slightly charred.
• STEP 4.Serve the Gulabari Murg Tikka hot, garnished with fresh coriander leaves and lemon wedges.
• STEP 5.Enjoy the flavorful and aromatic Gulabari Murg Tikka with naan or rice.

Cooking Tips

• For a smoky flavor, you can add a few drops of liquid smoke to the marinade.
• Soak the wooden skewers in water for 30 minutes before using to prevent them from burning.
• If grilling, brush the chicken with oil to prevent sticking and ensure even cooking.
• You can adjust the spice level by adding more or less red chili powder.
• Make sure to cook the chicken thoroughly to an internal temperature of 165°F (74°C).

Storage and Serving

• Leftover Gulabari Murg Tikka can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the tikka in a preheated oven or microwave until heated through.
• Serve the tikka as an appetizer with mint chutney or as a main course with naan or rice.
• Garnish with fresh coriander leaves and serve with lemon wedges for an extra burst of flavor.