How to make Murgh Tangdi Malai Recipe - Chicken drumsticks marinated in a rich mixture and grilled.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken drumsticks ( चिकन टंगड़ी (ड्रमस्टिक्स) ) ,

Cuisine : Hyderabadi

Course : Starter

Murgh Tangdi Malai

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Murgh Tangdi Malai checkout Tangdi Kabab Microwave , Tangdi Kabab with Salad . You can also find more Starter recipes like Fish Pie, Wasabi Sesame Crusted Paneer, Vegetable Finger, Dry Manchurian. Or try out these recipes from Hyderabadi Cuisine like Lahsooni Gosht, Adraki Jhinga, Bhindi Ka Shorva, Vegetable Jhalfraezi.

Murgh Tangdi Malai Recipe Card

Murgh Tangdi Malai
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Prep Time : 3.30-4 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Murgh Tangdi Malai

  • Chicken drumsticks skinless 8

  • Ginger paste 2 tablespoons

  • Garlic paste 2 tablespoons

  • Lemon juice 1 tablespoon

  • White pepper powder 1 teaspoon

  • Salt to taste

  • Butter for basting

  • For marinade

  • Fresh cream 1/2 cup

  • Yogurt 3/4 cup

  • Cream cheese 80 grams

  • Green chillies finely chopped 4

  • Fresh coriander leaves chopped 2 tablespoons

  • Mace powder 1/4 teaspoon

  • Nutmeg powder 1/4 teaspoon

  • Green cardamom powder 1/4 teaspoon

  • Salt to taste

  • Egg 1

Method

Step 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

Step 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.

Step 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.

Step 4

or preheated oven. Serve hot with sliced onions and lemon wedges on a bed of crunchy lettuce leaves.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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