• Tandoori Chicken Tangdi
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INGREDIENTS


 Tandoori Chicken Tangdi

Servings - 2 - 3

INGREDIENTS


Chicken legs - 960 grams

Garlic - 1 tablespoon

Ginger - 1 tablespoon

Green chili - 1 tablespoon

Salt - 1 teaspoon

Curd - 200 grams

Fresh cream - 80 grams

Black salt - 1/2 teaspoon

Paprika - 1 teaspoon

Turmeric - 1/2 teaspoon

Coriander powder - 1 teaspoon

Cumin powder - 1 teaspoon

Dry mango powder - 1 teaspoon

Garam masala - 1 teaspoon

Chaat masala - 1/2 teaspoon

Tandoori chicken masala - 2 teaspoons

Ginger powder - 1/2 teaspoon

Dry fenugreek - 1 teaspoon

Charcoal

Ghee - 1 tablespoon

Butter - for shallow frying

Mint - 50 grams

Coriander - 50 grams

Onions - 120 grams

Green chili - 2 tablespoons

Tamarind pulp - 50 grams

Black salt - 1 teaspoon

Curd - 300 grams

Prepared chutney - 70 grams

Coriander - for garnishing

PREPARATION

1. Take a chicken leg and make cuts on it.

2. Transfer this into a mixing bowl and do the same with other leg pieces.

3. Add 1 tablespoon garlic, 1 tablespoon ginger, 1 tablespoon green chili, 1 teaspoon salt and mix it well.

4. Marinate for 20 minutes.

5. In a another mixing bowl, add 200 grams curd, 80 grams fresh cream, 1/2 teaspoon black salt, 1 teaspoon paprika, 1/2 teaspoon turmeric, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon dry mango powder, 1 teaspoon garam masala, 1/2 teaspoon chaat masala, 2 teaspoons tandoori chicken masala, 1/2 teaspoon ginger powder, 1 teaspoon dry fenugreek and mix it well.

6. Then, add the marinated chicken legs and mix it well.

7. Again marinate for 30 minutes.

8. Place a charcoal on it, add 1 tablespoon ghee and cover it with.

9. Cover for about 10 minutes.

10. Remove the charcoal from it.

11. Heat some butter in a grill pan, add the chicken legs on it.

12. Cook until it turns golden brown in color.

13. Remove it from heat and keep aside.

14. In a blender, add 50 grams mint, 50 grams coriander, 120 grams onions, 2 tablespoons green chili, 50 grams tamarind pulp, 1 teaspoon black salt and blend it into a smooth puree.

15. In a bowl, add 300 grams curd, 70 grams prepared chutney and mix it well.

16. Garnish the chicken legs with coriander.

17. Serve hot with prepared chutney.