Peshawari Tangdi Kabab

Ingredients list for Peshawari Tangdi Kabab

• 8 Chicken
• Yogurt
• for basting Oil
• 1/2 teaspoon Chaat masala
• 1 tablespoon Lemon juice
• FIRST MARINADE
• 2 tablespoons Ginger-garlic paste
• 2 tablespoons Lemon juice
• to taste Salt
• 2 teaspoon + to deep fry Oil
• SECOND MARINADE
• 1/2 cup Hung yogurt
• 1 tablespoon Garlic paste
• 1 tablespoon Ginger paste
• 2 teaspoons Red chilli powder
• 1 teaspoon Garam masala powder
• 2 teaspoons Mustard oil
• 1 teaspoon Lemon rind

Method

1. Make light incisions on the chicken legs. Mix together the ginger-garlic paste, lemon juice, salt and oil and rub onto the chicken legs and set aside for one hour in the refrigerator.
2. For the second marinade, mix hung yogurt, garlic paste, ginger paste, salt, red chilli powder, garam masala powder and mustard oil in a bowl and rub well onto the chicken drumsticks. Add lemon rind and mix well and set aside for two hours in the refrigera
3. Season the grill stone with oil and heat. Place the drumsticks on the heated grill stone and cook for five minutes. Baste the drumsticks with oil and continue to cook, rotating them a few times, for five more minutes or till they are evenly cooked.
4. Sprinkle chaat masala and lemon juice and serve hot.

Nutrition Info