Tandoori Chicken Tangdi | Tandoori Chicken Tangdi Recipe | How to Make Tandoori Chicken Tangdi

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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.

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