Badami Tangdi Kebab| Silky Grilled Chicken Drumsticks
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 Servings
 
Ingredients
  • Chicken legs – 4
  • Chat masala – ½ tsp
  • Lemon juice – ½ tbsp
First Marinate
  • Salt – ½ tsp
  • Red chilli powder – ½ tsp
  • Lemon juice – 2-3 tbsp
Second Marinate
  • Yogurt – ½ cup
  • Thick cream – 2 tbsp
  • Almond paste – 2 tbsp
  • Dry fenugreek leaves (Kasuri methi) – 2 tsp
  • Cornflour – 2 tbsp
  • Ginger-Garlic paste – 2 tsp
  • Salt – ¾th tsp
  • Fresh coriander leaves – t tbsp
For Basting
  • Melted butter – 3 tbsp
  • White pepper powder – 1 tsp
  • Kasuri methi – 2 tsp
For Garnish
  • Onion rings
Instructions
  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.
  8. Turn the chicken legs once and baste with this mixture. Grill for another eight minutes, or till cooked.
  9. Serve the gorgeous badami tangdi with green mint chutney and onion rings, sprinkled with chat masala and lemon juice.
Recipe by Flavor Quotient at https://www.flavorquotient.com/2013/03/badami-tangdi-kebab/