TANGDI KABAB
Ingredients
4 chicken drumsticks
1 tbsp ginger-garlic paste
Salt to taste
1 tbsp lemon juice
1 tsp oil
½ tsp carom seeds ( ajwain)
1 tbsp gram flour
1 tbsp mustard oil
¼ cup hung yogurt
1½ tbsps Kashmiri red chilli paste
½ tsp Kashmiri red chilli powder
½ tsp garam masala powder
½ tsp chaat masala
1½ tsps dried fenugreek leaves, roasted
Oil for greasing
Melted butter for basting
Green chutney for serving
Onion rings for garnish
Lemon wedge for garnish
Method
1. Give slits on the chicken drumsticks. Add ginger-garlic paste, salt and lemon juice and mix well. Set aside for 10-15 minutes.
2. Heat oil in a nonstick pan. Add ajwain, gram flour and sauté on low heat for a minute.
3. Smoke mustard oil in another nonstick pan and take the pan off the heat. Allow to cool.
4. For the second marination, take hung yogurt in a bowl. Add red chilli paste, red chilli powder, garam masala powder, chaat masalai and roasted gram flour mixture.
5. Add mustard oil and whisk well. Add the chicken drumsticks and mix well.
6. Preheat the oven to 180°C.
7. Crush the fenugreek leaves and add. Mix well. Transfer on a greased baking tray and bake for for 10-15 minutes.
8. Transfer on a serving plate and apply melted butter.
9. Serve with green chutney, onion rings and lemon wedge.
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