Chatpata Murgh Tangdi Kebab

A unique recipe from Old Delhi, Purani Dilli ki Jama Masjid ki galiyaan. I have literally known that area almost by heart. Okay, may be not the whole area, but definitely the famous restaurants, Kareem and Jawahar happen to be my father’s favorite. I remember as a young child looking forward to going to Jama Masjid just for the food and how much I wished those days that we should have lived in Delhi. My idea of living in Delhi soon changed as I got older thanks to the heavy traffic, but my taste buds still crave the lovely food. I think that might be the only reason most of my Kebabs are inspired by the flavors i experienced as a kid.

It’s one of the kebabs made specially during Ramadan. As much as Jama Masjid is popular for its non vegetarian cuisines, but some dishes are exclusively for this special month. This dish happens to be one of those special ones. The marinade is easy to do and it adds a lot of flavor to the chicken legs. The best part about the marinade is that it leaves the Kebab moist from inside with a crunchy exterior. I cooked these in the oven, but you can always barbecue them or even cook them on a pan. An oven though is always preferred. The second best thing after an oven would be a Gas Tandoor.

I would recommend you to marinate the kebabs for at least 3 hours, but if you happen to be in a rush, an hour in the refrigerator would also be fine. The result might not be as amazing, but still good.

This Kebab chatpata as the name suggests and makes a wonderful side dish to your regular dishes and will also amaze your guests.

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Chatpata Murgh Tikka

A chatpata chicken leg kebab

Votes: 1
Rating: 4
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Cuisine

Indian, Mughlai

Prep Time

15 minutes

Cook Time

20 minutes

Passive Time

3 hours

Servings

people MetricUS Imperial

Ingredients

• 6 No. Chicken Legs wash, clean, pat dry and make slits
• 6 tbsp Ginger garlic paste
• 1 tbsp Gram flour Besan, Roasted
• 1/4 cup Green coriander leaves chopped
• 1/4 cup Onions finely chopped
• 1 tbsp Green chili chopped
• 1 tsp Garam Masala Powder
• 2 tbsp Raw Mango Powder Amchur powder
• 1 tbsp Kasoori methi Dry Fenugreek leaves
• 1 tbsp Chaat masala
• 1 tbsp Red chili powder
• 1/2 tbsp Ajwain
• 5 tbsp Apple cider vinegar
• 1 tsp Salt More or less according to your taste
• 120 ml Oil
• 6 tbsp Butter For Basting
• 1 No. Onion Medium size boiled

Cuisine Indian, Mughlai Prep Time 15 minutes Cook Time 20 minutes Passive Time 3 hours Servings people MetricUS Imperial Ingredients 6 No. Chicken Legs wash, clean, pat dry and make slits 6 tbsp Ginger garlic paste 1 tbsp Gram flour Besan, Roasted 1/4 cup Green coriander leaves chopped 1/4 cup Onions finely chopped 1 tbsp Green chili chopped 1 tsp Garam Masala Powder 2 tbsp Raw Mango Powder Amchur powder 1 tbsp Kasoori methi Dry Fenugreek leaves 1 tbsp Chaat masala 1 tbsp Red chili powder 1/2 tbsp Ajwain 5 tbsp Apple cider vinegar 1 tsp Salt More or less according to your taste 120 ml Oil 6 tbsp Butter For Basting 1 No. Onion Medium size boiled

Votes: 1 Rating: 4 You: Rate this recipe!

Instructions

1. Make slits on your Chicken legs.

   
2. Cut an Onion to cubes and add it to a little hot water. Keep it covered for 10 minutes till its completely soft. Grind it to a puree.

   
3. Mix in the Coriander leaves, Onion paste, Green chilies and chopped Onion paste in a mixing bowl.

   
4. Add in Red chili powder, Dry mango powder, Garam Masala, Ajwain and chaat masala.

   
5. Dry Roast the Besan.

   
6. Add in Salt, Kasoori Methi and Dry Roasted Besan

   
7. Add in Ginger Garlic paste, Oil and Apple cider vinegar. Mix everything well.

   
8. Mix all the ingredients in a bowl. Mix well. Add chicken and marinate for 3 hours.

   
9. Heat the oven at 450 F and cook the Chicken for 10 minutes each side. Apply some melted Butter in between. Make sure you keep a tray underneath to catch all the drippings. You can also broil the chicken for 2 minutes in the end to make it look well done. Similarly, you can also roast it on naked fire for few seconds each side before serving.

   
10. Serve hot with your choice of salad.