Pista murgh tikka

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Pista murgh tikka


Ingredients
  • Boneless chicken ½ kg cut into 2 inch cubes
Ingredinets for marination
  • Pistachio 12 boiled, peeled and grounded
  • Hung curd ½ cup
  • Ginger garlic paste 1 tbsp
  • Black cumin ¼ tsp
  • Salt 1 tsp
  • Chili powder 1 tsp
  • Corn flour 2 tbsp
  • Oil 2 tbsp
Ingredients for garnish
  • Saffron ¼ tsp soaked in 1 tbsp milk
Method
  • Marinate chicken with all the given ingredients in marination for 2 hours in the fridge, grease a wire rack, place the tikkas on it and bake in a preheated oven for 20 minutes on 180 degree, brush with oil.
To serve
  • On a slow fire heat the left over marination, when it begins to thicken add saffron, milk, cook for 2 minutes, pour over the tikka and serve.

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