Chicken Tangdi Kabab

Introduce

Chef :

Kumkum Chatterjee

Chicken Tangdi Kabab

#meetthemeat This is a delicious healthy appetiser which requires minimum oil .Famous all over India specially North India, Lucknow,Delhi and Hyderabad, this juicy melt in mouth chicken legs are simply irresistible. These kababs can be grilled,microwaved, air fried or roasted in a grill pan with a mild drizzling of oil.Care should be taken that the kababs are not under or over cooked.

Ingredient

chicken legs

2 tbsp

thick hung curd

1 tbsp

lemon juice

1 tbsp

ginger garlic paste

1 tsp

kashmiri red chilli powder

Pinch

orange red food colour

To taste

salt

2 tbsp

roasted gramflour

1 tsp

green chilli paste

1 tsp

chaat masala

1 tsp

fenugreek leaves powder

1 tbsp

refined oil

Cooking instructions

* Step 1

Make two gashes on each side of chicken legs so that the masala enters properly.Marinate first with little salt,lemon juice and green chilli paste for 2 hours or better still overnight.Make a batter with hung curd,roasted gramflour (besan),red chilli powder,pinch of orange red food colour,salt,ginger garlic paste and fenugreek powder.Dip the leg pieces in this batter and set aside for an hour.

* Step 2

Preheat oven to 200°C.Place the leg pieces on the grill rack.Set the temperature to 180°and bake for 10 minutes.Spray oil on the legs before baking.Turn the pieces and bake for 5 minutes.Spray oil again before baking.Set to grill mode and grill for 10 minutes.This can also be done in microwave in convection and grill mode.Also in a grill pan.The essence is to get a nice roasted brown coating from outside and moist and juicy from inside.Sprinkle lemon juice, chaat masala.Serve hot with mint dip.