Tangdi Kebab

Tangdi Kebab

Description:

This recipe is basically from Hyderabad (India). Hyderabad is most famous for its various spicy flavorful dishes which was originated by Mughals.  This is a special spicy easy to make chicken recipe which you can have it with tandoori roti, phulkas, rice, pulao or even as starter of your meal.

Preparation Time: 2hr 15Mins

Cooking Time: 1hr 10Mins

Serves: 2/3 person

Ingredients:

• Chicken leg piece or whole leg piece as shown in the picture - 750gms
• Ginger-Garlic paste - 4 tablespoon
• Mustard oil or any vegetable oil according to preference - 50ml
• Lime - one whole
• Lime zest - little
• Curd - 2-3 tablespoon according to preference
• Chilly powder - 2 teaspoon
• Garam Masala powder - 1 teaspoon
• Any curry powder (optional to make it more spicy) - 1 teaspoon
• Chat masala - little sprinkle just for garnishing
• Salt according to taste

Steps:

• First marination 
• Clean and wash chicken properly and remove excess water from it.
• Take a bowl and mix two tablespoon of ginger-garlic paste to the chicken pieces.
• Add salt to taste
• Put half lime juice in the chicken pieces.
• Mix all well and cover the bowl with clear wrap and place it in the refrigerator for 1 hour.
• Second marination
• Mix 2-3 tablespoon of curd, 2 tablespoon of ginger-garlic paste, little salt, mustard oil (40gms), chilly powder 2 teaspoon, garam masala 1 teaspoon and any curry powder 1 teaspoon ( according to preference) and lime zest together in a small bowl.
• Take out the marinated chicken from the refrigerator and mix the above mixture to it properly.
• Again cover the bowl with clear wrap and place it in the refrigerator for another 1-2 hours.
• Cooking
• Either oven or grill can be used.
• Preheat oven at 350 F 
• Cover the tray with aluminium foil.
• Place the chicken pieces in the tray and put it inside the oven.
• Cook for 30 mins.
• Take it out from the oven and turn the sides. Spray little oil and cook it for another 30 mins. 
• Then again turn the sides of the chicken pieces by taking the tray out from the oven and cook it for another 10 mins on 500 F in order to make the top layer crispy and brown.
• Garnishing
• Remove the chicken pieces from the tray carefully on a plate.
• You can layer the excess masala on the chicken pieces also.
• Sprinkle chat masala and garnish it with sliced onion, lime and fresh green chilies.
• Serve hot.