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    You are in: Home / Recipes / Soup Murgh Tikka Recipe
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    Soup Murgh Tikka

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    Timothy J Higgins Eva's Note:

    The word tikka comes from the Persian language of the Moghuls and means "pieces." Chunks of chicken are marinated in a spiced yogurt marinade and then skewered and broiled in a hot tandoori oven. Serve with piaz ka chatni, lemon wedges and naan bread.

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    Units: US | Metric


    1. 1
      1.In a large bowl, mix all the ingredients except for the oil together, refrigerate and marinate for at least 1 hour and preferably overnight. The longer you marinate, the more flavorful and tender the chicken will be.
    2. 2
      2.Drain the excess marinade from the chicken pieces. Put the chicken chunks on skewers and brush the with oil.
    3. 3
      3.Grill the chicken skewers over an open flame or broil them on a rack in the oven for 15-20 miutes. Turn frequently until done.
    4. 4
      4.Serve with sliced onions and peppers and lemon wedges.
    5. 5
      •Three drops of yellow and one drop of red food coloring can be added to marinade to give a restaurant-like orange glow, but this is not necessary.
    6. 6
      •Try making tikka kebabs with a firm-fleshed fish. You will not need to marinate as long, and the fish will also cook much faster.

    Ratings & Reviews:


    Nutritional Facts for Soup Murgh Tikka

    Serving Size: 1 (206 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 666.2
    Calories from Fat 446
    Total Fat 49.5 g
    Saturated Fat 10.2 g
    Cholesterol 149.2 mg
    Sodium 159.0 mg
    Total Carbohydrate 5.1 g
    Dietary Fiber 0.5 g
    Sugars 2.0 g
    Protein 48.8 g

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