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Murgh Tangdi Malai

Chicken drumsticks marinated in a rich mixture and grilled. This is a Sanjeev Kapoor exclusive recipe.

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Main Ingredients Chicken, Yogurt
Cuisine Hyderabadi
Course Snacks and Starters
Prep Time 3.30-4 hour
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg
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Ingredients list for Murgh Tangdi Malai

  • 8 Chicken skinless
  • Yogurt
  • 2 tablespoons Ginger paste
  • 2 tablespoons Garlic paste
  • 1 tablespoon Lemon juice
  • 1 teaspoon White pepper powder
  • to taste Salt
  • for basting Butter
  • For marinade
  • 1/2 cup Fresh cream
  • 3/4 cup Yogurt
  • 80 grams Cream cheese
  • 4 Green chillies finely chopped
  • 2 tablespoons Fresh coriander leaves chopped
  • 1/4 teaspoon Mace powder
  • 1/4 teaspoon Nutmeg powder
  • 1/4 teaspoon Green cardamom powder
  • to taste Salt
  • 1 Egg

Method

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  1. Wash and dry chicken drumsticks. Apply ginger paste, garlic paste, lemon juice, white pepper powder and salt and keep aside for fifteen minutes. Apply a little butter or oil for basting and cook for another two minutes in hot tandoor
  2. For marinade, hang yogurt in muslin cloth for fifteen minutes to take out excess water (whey). Mash cream cheese to make it into a smooth paste. Mix in yogurt. Add green chillies, mace powder, nutmeg powder, coriander leaves and salt and mix well.
  3. Add egg and mix well. Add chicken and fresh cream and mix delicately. Let the chicken marinade for about two to three hours in the refrigerator. Put chicken onto the skewers and cook in a moderate hot tandoor or a preheated oven at 200°C until it is just cooked and slightly coloured.
  4. or preheated oven. Serve hot with sliced onions and lemon wedges on a bed of crunchy lettuce leaves.

Nutrition Info

Calories 1310
Carbohydrates 16.3
Protein 162.9
Fat 65.9