Kababs form an important part of the North Indian cuisine. And the most basic kababs are quite versatile and easy to cook Chicken Tangri Kabab is one of the most popular starter dishes in India and other parts of Indian sub-continent. Chicken tangri kebab is usually had as a snack.I used the traditional yogurt with ginger and garlic paste as marinade. The dry spices created the beautiful blend of flavors and aromas. It tastes awesome with tomato sauce and onion rings.
Ingredients :
Chicken drumsticks (chicken legs without thigh) - 4
Lemon juice 1 tablespoon
Ginger - 1 inch piece
Garlic - 6 cloves
Green chillies 4-6
Skimmed milk yogurt 1 cup
Gram flour (besan) 1 tbsp
Turmeric powder - 1/2 tsp
Garam masala powder 1 tsp
Red chilli powder 1/2 tsp
Salt to taste
Chaat masala 1 tsp
Lemon,cut into wedges for garnishing
Oil 3 tablespoons
Method :
Clean and trim excess fat and skin from the drumsticks.
Dry them with a clean and absorbent kitchen towel.
Apply lemon juice and keep aside. Peel ginger and garlic, wash and grind them to a paste. Wash green chillies, remove stem and chop finely.
Hang skimmed milk yogurt for fifteen to twenty minutes to drain off excess water.
Roast gram flour in a microwave bowl on Microwave LOW (50%) for five minutes stirring twice in between. Cool and mix with hung yogurt, ginger and garlic paste, turmeric powder, garam masala powder, red chilli powder, salt and chopped green chillies.
Marinate chicken drumsticks in above mixture and refrigerate for one to two hours.
Preheat Convection oven to 220C.
Brunsh some oil on the leg pieces and line the marinated chicken drumsticks in a baking tray on a flat dish and roast for five minutes in the preheated oven.
Reduce oven temperature to Convection 180C and turn drumsticks then bruch some oil and further bake for around 10 more minutes until the chicken legs get the brownish color.
Ingredients :
Chicken drumsticks (chicken legs without thigh) - 4
Lemon juice 1 tablespoon
Ginger - 1 inch piece
Garlic - 6 cloves
Green chillies 4-6
Skimmed milk yogurt 1 cup
Gram flour (besan) 1 tbsp
Turmeric powder - 1/2 tsp
Garam masala powder 1 tsp
Red chilli powder 1/2 tsp
Salt to taste
Chaat masala 1 tsp
Lemon,cut into wedges for garnishing
Oil 3 tablespoons
Method :
Clean and trim excess fat and skin from the drumsticks.
Dry them with a clean and absorbent kitchen towel.
Apply lemon juice and keep aside. Peel ginger and garlic, wash and grind them to a paste. Wash green chillies, remove stem and chop finely.
Hang skimmed milk yogurt for fifteen to twenty minutes to drain off excess water.
Roast gram flour in a microwave bowl on Microwave LOW (50%) for five minutes stirring twice in between. Cool and mix with hung yogurt, ginger and garlic paste, turmeric powder, garam masala powder, red chilli powder, salt and chopped green chillies.
Marinate chicken drumsticks in above mixture and refrigerate for one to two hours.
Preheat Convection oven to 220C.
Brunsh some oil on the leg pieces and line the marinated chicken drumsticks in a baking tray on a flat dish and roast for five minutes in the preheated oven.
Reduce oven temperature to Convection 180C and turn drumsticks then bruch some oil and further bake for around 10 more minutes until the chicken legs get the brownish color.
Serve hot sprinkled with chaat masala, lemon pieces and onion ring..
Sending this to Indrani's "Spotlight : Healthy Baking" event, Divya's "60 Days To Christmas" event, Food-O-Mania's "Christmas Cook-off Contest" event, Lemon Kurry's "Innovative Recipes 2013" event, Jaleela's "Bachelor's Feast" event, Julie's "EP Series" event guest hosting by Viya
