Chicken Tangdi kabab

Name: Chicken Tangdi kabab
Total time: 1200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 4 Chicken drumsticks; 1/4 cup lime juice; 1 1/ 2 tbsp Ginger and garlic paste; 1/2 tsp Turmeric powder; to taste Red chilli powder; 1 tsp Garam masala; as needed Mint leaves finely chopped; as needed Butter or oil - to brush on chicken; 1 tsp Cumin powder; 1 tsp Chopped Mint leaves finely chopped; to taste Salt; 1 tsp Tandoori masala

Sreevani Macha @cook_12668801

#FIHRCookPadContest
Tangdi kebabs make great appetizers, side or main for Indian dinner.

Sreevani Macha @cook_12668801

#FIHRCookPadContest
Tangdi kebabs make great appetizers, side or main for Indian dinner.

Saved

Ingredients

20 min

2 servings

4Chicken drumsticks
1/4 cuplime juice
1 1/ 2 tbspGinger and garlic paste
1/2 tspTurmeric powder
to tasteRed chilli powder
1 tspGaram masala
as neededMint leaves finely chopped
as needed Butter or oil - to brush on chicken
1 tspCumin powder
1 tspChopped Mint leaves finely chopped
to tasteSalt
1 tspTandoori masala

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Steps

20 min

1

Remove skin from the chicken drumsticks if the skins are still on. Pat chicken dry with a paper towel. With a sharp knife, make a couple of deep slits on either side of each drumsticks.
2

Mix all the other kebab ingredients in a large bowl. Drop drumsticks in and turn to coat liberally with the marinade. Cover and rest for an hour or refrigerate overnight. If refrigerating, remove chicken from the fridge at least an hour before cooking.
3

Heat a skillet preferably grilled and heat oil and place the marinated leg pieces and roast on medium flame till golden brown on all sides..
Serve with mint chutney and onion salad..