Tangdi Kabab - SK Khazana

Ingredients list for Tangdi Kabab - SK Khazana

• 4 Chicken drumsticks
• 1 tablespoon Ginger-garlic paste
• to taste Salt
• 1 tablespoon Lemon juice
• 1 teaspoon to grease Oil
• 1/2 teaspoon Carom seeds (ajwain)
• 1 tablespoon Gram flour (besan)
• 1 tablespoon Mustard oil
• 1/4 cup Hung yogurt
• 1 1/2 tablespoons Kashmiri red chilli paste
• 1/2 teaspoon Kashmiri red chilli powder
• 1/2 teaspoon Garam masala powder
• 1/2 teaspoon Chaat masala
• 1 1/2 teaspoons Dried fenugreek leaves roasted
• gREEN C for basting Melted butter
• to serve Green chutney
• to garnish Onion rings
• to garnish Lemon wedges

Method

1. Give slits on the chicken drumsticks and put them in la bowl. Add ginger-garlic paste, salt and lemon juice and mix well. Set aside for 10-15 minutes.
2. Heat oil in a non-stick pan, add carom seeds and gram flour and sauté on low heat for a minute.
3. Smoke mustard oil in another non-stick pan and take the pan off the heat and let the oil cool.
4. For the second marinade, take hung yogurt in a bowl, add red chilli paste, red chilli powder, garam masala powder, chaat masala, roasted gram flour mixture and mustard oil and whisk well.
5. Add chicken drumsticks and mix well. Crush the fenugreek leaves and add and mix well. Set aside to marinate for 10-15 minutes.
6. Preheat the oven to 180°C. Grease a baking tray
7. Transfer the drumsticks on the greased baking tray, keep it in the preheated oven and bake for 10-15 minutes.
8. Arrange them on a serving plate and apply melted butter over each drumstick. Serve hot with green chutney, onion rings and lemon wedge.