Pista Murgh Tikka by Shireen Anwer

Ingredients for Pista Murgh Tikka:

• Boneless chicken 1/2 kg

For Marination:

• Pistachio 12 boiled
• Hung curd 1/2 cup
• Ginger garlic paste 1 tbsp
• Black cumin 1/4 tsp
• Salt 1 tsp
• Chili powder 1 tsp
• Corn flour 2 tbsp
• Oil 2 tbsp

For Garnish:

• Saffron 1/4 tsp
• Milk 1 tbsp
  

Method:

1. First marinate chicken with marination ingredients and keep in refrigerator for 2 hours.
2. Now grease one wire rack. Now keep tikkay in it and bake in oven for 20 minutes on 180 degrees C.
3. For Serve: Cook remaining marination on medium flame. When it becomes thick, add saffron and milk and cook for 2 minutes.
4. In end, put on tikkay and serve.