Badami Tangdi | Sanjeev Kapoor Khazana

The silvery sheen and the creamy coating make these tangdi kababs simply divine!

BADAMI TANGDI

Ingredients

4 (115 grams each) whole chicken legs
First marinade
½ teaspoon salt
½ teaspoon red chilli powder
2-3 tablespoons lemon juice
Second marinade
½ cup drained yogurt
2 tablespoons thick cream
2 tablespoons almond paste
2 teaspoons dried fenugreek leaves
2 tablespoons cornflour
2 tablespoons ginger-garlic paste
¾ teaspoon salt
2 tablespoons chopped fresh coriander
Basting sauce
3 tablespoons melted butter
1 teaspoon white pepper powder
2 teaspoons dried fenugreek leaves
To garnish
½ teaspoon chaat masala
½ tablespoon lemon juice
To Serve
A few onion rings
Mint Chutney (page…)

Method

1. Wash and pat the chicken legs dry. Make two incisions on each leg.
2. For the first marinade, mix together the salt, chilli powder and lemon juice; marinate the chicken legs in the mixture for half an hour.
3. For the second marinade, mix together the yogurt, cream, almond paste, dried fenugreek leaves cornflour, ginger-garlic paste, salt and fresh coriander in a bowl.
4. Remove the chicken legs from the first marinade and place them in the second marinade. Marinate for at least two to three hours, preferably in a refrigerator. You can marinate the chicken legs overnight too.
5. Preheat the oven to 180°C/350°F/Gas Mark 4 or heat a gas tandoor over a medium heat for fifteen minutes.
6. Place the marinated chicken legs on the greased wire rack and cook for fifteen minutes.
7. For the basting sauce, melt the butter, add the white pepper powder and dried fenugreek leaves and mix. Turn the chicken legs once and baste with this mixture. Grill for another eight minutes, or till cooked.
8. Sprinkle some chaat masala and lemon juice over each chicken leg. Serve hot with onion rings and Mint Chutney.

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