Tangri Kebab Recipe | Chicken Tangdi Kabab | Chicken Tangri Kebab | Murgh Kabab

Tangri Chicken Kebab is a simple dish and kind of recipe which will be a sure hit to people you serve it to. This Kebab is filled with so much flavour and will be ready on your table without much effort. This kebab is best made when marinated in advance for best flavour and texture. Marinating in advance also saves your time if making lunch for your guest. I love to serve this delicious chicken as a starter with green chutney made with coriander and curd as the main ingredient.

Recipe after the jump...

Tangri Kebab

Recipe Cuisine:  Indian | Recipe Category: Non veg/ Chicken

Prep Time: 10 mins | Marinating Time: 3 hours | Cooking Time: 30 mins | Serves: 3

Ingredients:

For 1st Marination:

Chicken drumstick - 5
Chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Ginger garlic paste - 1 tblspn
Salt - to taste
Vinegar -1/2 tsp ( or use 1 tblspn lemon juice)

For 2nd Marination:

Coriander powder - 1 tblspn
Chilli powder - 1 tblspn
Cumin powder - 1/2 tsp
Pepper powder - 1/2 tsp
Garam masala - 1 tblpn
Turmeric - 1/4 tsp
Besan flour / Kadalai Maavu / Gram flour - 2 tblpsn
Salt - to taste
Green chilli - 1
Coriander leaves - 1 tblspn
Hung Curd - 1/4 cup

Method:

Clean the chicken in running water. Make deep slits on the chicken drumstick on both the sides.

In a large mixing bowl, take the chicken, add in ginger garlic paste chilli powder, turmeric, salt and vinegar(or lemon juice). Rub well to coat evenly in the chicken. Marinate the chicken for 30 minutes.

After 30 minutes, roast the dry gram flour in a pan till the raw smell is gone.

In a bow, take the hung curd, chopped green chilli, coriander leaves, chilli powder, coriander powder, cumin powder, garam masala, pepper powder, turmeic, salt, roasted flour and mix well into a paste. Check for spices and adjust to your taste.

Now, pour this paste into the marinated chicken. Rub well into the chicken and marinate for 1 to 2 hours.

Preheat the oven to 400 deg F(200 deg C) and bake the chicken for 25 minutes(After 10 minutes of baking turn the chicken to the other side and baste with butter or oil).

Broil the chicken for 2 minutes to get a char on the top.

Serve hot with green chutney.

Note:

• I have used vinegar to marinate. You can replace it with lemon. If using vinegar just reduce it to half.
• Adjust spices according to your taste.
• Roast the flour properly to avoid raw smell in the chicken.
• Temperature of oven to oven varies so baking time differs

Pictorial:

Keep all your ingredients ready for the 1st marination

Make deep slits in the chicken with a sharp knife

Add in ginger garlic paste

Add 1 teaspoon of chilli powder for the 1st marination

turmeric is added

add little salt

Vinegar is added(You can use lemon juice)

Rub well into the chicken to coat evenly

Marinate the chicken for 30 minutes

Keep your ingredients ready for the 2nd marination

In a bowl, take chopped green chilli and hung curd

Add in chilli powder, coriander powder, cumin powder, garam masala., pepper powder and salt to taste

Dry roast the besan flour till the raw smell is gone

Add the roasted flour into the spice mix

Mix well

Pour this mixture into the marinated chicken

Rub well into the chicken and marinate it for 1 to 2 hours or overnight

Line a baking tray with the aluminium foil to avoid sticking

Preheat the oven to 400 def F (200 deg C) and bake for 25 minutes on the middle rack of the oven(Temperature of oven to oven varies so baking time differs)

After 10 minutes of baking turn the chicken to the other side and baste with little oil or butter

Now it is baked for 25 minutes

Broil the chicken on high for 2 to 3 minutes on the top rack

to get a char on the top

Serve hot with green chutney!