• Badami Tangri
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INGREDIENTS


 Badami Tangri

Servings - 2 - 3

INGREDIENTS


Almonds - 80 grams

Warm water - 250 milliliters

Chicken drumsticks - 1 kilogram

Salt - 1/2 teaspoon

Red chili - 1 teaspoon

Lemon juice - 2 tablespoons

Milk - 45 milliliters

Ginger - 1 tablespoon

Garlic - 1 tablespoon

Curd - 200 grams

Fresh cream - 80 grams

Corn flour - 2 tablespoons

Salt - 1 teaspoon

Fenugreek leaves - 2 teaspoons

Chaat masala - 1 tablespoon

Green chili - 1 tablespoon

Butter - 30 milliliters

Fenugreek leaves - 1 tablespoon

White pepper - 1/4 teaspoon

PREPARATION

1. In a bowl, add 80 grams almonds, 250 milliliters warm water and soak for 2 hours.

2. Peel the almonds and transfer this into a blender, add 45 milliliters milk and blend it into a paste.

3. Keep aside.

4. Take a chicken drumstick and make cuts on it.

5. Transfer this into a mixing bowl, add 1/2 teaspoon salt, 1 teaspoon red chili, 2 tablespoons lemon juice and mix it well.

6. Marinate for 30 minutes.

7. In a another mixing bowl, add 1 tablespoon ginger, 1 tablespoon garlic, 200 grams curd, 80 grams fresh cream, blended almond paste, 2 tablespoons corn flour, 1 teaspoon salt, 2

teaspoons fenugreek leaves, 1 tablespoon chaat masala, 1 tablespoon green chili and mix it well.

8. Now, add the marinated chicken drumsticks and mix it well.

9. Again marinate for 2 hours.

10. Place it on a baking tray.

11. Preheat the oven to 350°F/180°C. Bake for 30 - 35 minutes or until golden brown in color.

12. Remove it from oven.

13. In a bowl, add 30 milliliters butter, 1 tablespoon fenugreek leaves, 1/4 teaspoon white pepper and mix it well.

14. Brush the mixture on baked chicken drumsticks.

15. Serve hot.