Chicken drumsticks marinated with yoghurt (Tangri Kebab) recipe
information
Brown onion paste - Fry sliced onions on medium heat till brown. Drain the excess oil and allow to cool. Process until pulped (using very little water, if required). Refrigerate in an airtight container.
ingredients
800 g (28 oz) Chicken drumsticks, washed
For the marinade:
2 tsp (12 g) Ginger (adrak) paste
2 tsp (12 g) Garlic (lasan) paste
2 tbsp (30 ml) 1 fl oz Lemon (nimbu) juice
Salt to taste
2 tsp (4 g) Red chilli paste
1/2 tsp (1 g) Garam masala
1/2 cup (100 g) 3 1/2 oz Yoghurt (dahi), drained
2 tsp (3 g) Coriander (dhaniya) powder
4 tsp (6 g) Cumin (jeera) powder
1 cup (200 g) 7 oz Yoghurt
3 tsp (18 g) Black peppercorns (sabut kali mirch)
1 1/4 cup (75 g) 2 1/2 oz Brown onion paste (see above)
2 tbsp (8 g) Green coriander (hara dhaniya), chopped
2 tsp (12 g) Garlic (lasan) paste
2 tbsp (30 ml) 1 fl oz Lemon (nimbu) juice
Salt to taste
2 tsp (4 g) Red chilli paste
1/2 tsp (1 g) Garam masala
1/2 cup (100 g) 3 1/2 oz Yoghurt (dahi), drained
2 tsp (3 g) Coriander (dhaniya) powder
4 tsp (6 g) Cumin (jeera) powder
1 cup (200 g) 7 oz Yoghurt
3 tsp (18 g) Black peppercorns (sabut kali mirch)
1 1/4 cup (75 g) 2 1/2 oz Brown onion paste (see above)
2 tbsp (8 g) Green coriander (hara dhaniya), chopped
method
1. Make 3 incisions on each drumstick.
2. For the marinade, whisk all the ingredients together and rub the mixture into the chicken. Marinate for 4 hours.
3. Skewer the drumsticks and roast in a tandoor for 8 - 10 minutes. Remove and place the drumsticks in an ovenproof dish mixed with the remaining ingredients. Cover tightly and bake for 25 minutes or cook in a pot sealed with dough over a hot plate for 30 minutes on low heat. Serve hot.
2. For the marinade, whisk all the ingredients together and rub the mixture into the chicken. Marinate for 4 hours.
3. Skewer the drumsticks and roast in a tandoor for 8 - 10 minutes. Remove and place the drumsticks in an ovenproof dish mixed with the remaining ingredients. Cover tightly and bake for 25 minutes or cook in a pot sealed with dough over a hot plate for 30 minutes on low heat. Serve hot.
serving amount
serves: 3 - 4
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more information
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