Kesri Murg Tangdi Kabab
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Tangdi kabab is one of the most popular kabab in India, Mostly in north, Tangdi kabab is an appetizer served in parties. Marinated chicken roasted in oven or tandoor can be serve with green chutney, onion rings and lemon slices. I gave a twist add some saffron along with little fennal powder that makes it more flavorful and delicious. can be serve with green chutney, onion rings and lemon slices. I gave a twist add some saffron along with little fennel powder that makes it more flavorful and delicious.
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Ingredients
- 12 nos.Chicken leg pieces
- 1 cup Hung curd
- 2 tbsp Ginger garlic paste
- 1 large size Sliced onion
- Salt
- 1 tbsp Fennel powder
- 2 teaspoon White pepper powder you can adjust as per your taste
- 3 tbsp Lemon juice
- 1 teaspoon Roasted cumin powder
- 1 teaspoon Green cardamom powder
- 1 pinch Nutmeg powder
- 1 tbsp Gram flour
- 1 tbsp Saffron threads soaked in 2 tbsp milk
- Butter for basting
- 2 tbsp Desi ghee
- For serving---Green chutney
- Onion rings
- Lemon slice
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Instructions
- Heat a pan and dry roast the gram flour. Clean and wash the chicken then make slashes in them.
- Heat the ghee in a pan and fry the onion slices till golden, put the fried onion in mixer jar and blend with curd and soaked saffron.
- Take a large mixing bowl add gram four, nutmeg powder, white pepper powder, ginger, garlic paste, cumin powder, cardamom powder, lemon juice, fennel powder, curd mixture, chicken pieces and butter mix well.
- Cover and let it marinate for 2 hours. Now take the chicken out and add salt mix well.
- Preheat the oven to 250 degree, line the tray with foil paper and grease the tray with oil or butter then arrange the chicken pieces in the tray and put then in oven for 20 minutes,
- Take out the tray then bast with melted butter and reduce the heat to 150% roast for 15 minutes more..
- Now need to flip the chicken pieces, bast with butter and again roast for 10 to 15 minutes. Serve hot with green chutney, onion rings and some lemon slices.
Notes
If you want, you can also roast them using seekh. And you will not be needing to turn them, you just have to keep adding butter to maintain it’s softness.
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