Jama Masjid Tangdi Kebab

As a kid, Delhi was like second home to me. I hail from Rajasthan and having my maternal family from U.K., we always were either travelling or having family over and Delhi had the closest international airport. Even besides that, there were numerous reasons for visiting Delhi.

Now, if you have ever been to Delhi, you know its a food heaven and if you want to taste delicious non vegetarian food, Jama Masjid is the place. Wonderful restaurants with hot steaming food, kebabs, curries and Biryanis served with pillow soft naans.

The funny part is that many of those restaurants have opened their chains in New Delhi or other areas but the food tastes best when you visit Jama Masjid. I think its my love for the crowd and those hustling markets and the sound of Rickshaw driver yelling that connects to my childhood and memories of going to Jama Masjid with my father and enjoying the food at those restaurants, makes me relive those days and therefore, I still prefer going to puraani Dilli or Old Delhi.

This recipe is one of my favorite kebabs from Jama Masjid. I could never get the recipe of the original kebabs but through experimenting with flavors, I cracked the recipe and remembered my childhood flavor. A recipe worth trying.

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Jama Masjid Tangdi Kebab

Chicken drumsticks marinated with spices and gramflour, grilled to perfection.

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Cuisine

Indian, Mughlai

Prep Time

15 minutes

Cook Time

30 minutes

Passive Time

3 hours

Servings

people MetricUS Imperial

Ingredients

• 12 No. Chicken Legs make slits
• 3 TBLSP Ginger garlic paste
• 2 tsp Tandoori Powder
• 1 tsp Red chili powder
• 1/2 tsp Turmeric Powder
• 1 tsp Salt
• 1 tsp Cumin powder Bhuna zeera powder
• 1/2 tsp black pepper powder
• 4 TBLSP White Vinegar
• 5 TBLSP Gram flour Besan
• 2 tsp olive oil For Roasting Besan
• 1/2 cup Greek Yoghurt
• 6 TBLSP Salted Butter For Basting

Cuisine Indian, Mughlai Prep Time 15 minutes Cook Time 30 minutes Passive Time 3 hours Servings people MetricUS Imperial Ingredients 12 No. Chicken Legs make slits 3 TBLSP Ginger garlic paste 2 tsp Tandoori Powder 1 tsp Red chili powder 1/2 tsp Turmeric Powder 1 tsp Salt 1 tsp Cumin powder Bhuna zeera powder 1/2 tsp black pepper powder 4 TBLSP White Vinegar 5 TBLSP Gram flour Besan 2 tsp olive oil For Roasting Besan 1/2 cup Greek Yoghurt 6 TBLSP Salted Butter For Basting

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Instructions

1. Marinate the Chicken legs with Ginger Garlic paste, Tandoori masala, Salt, Cumin Powder, Red Chili powder, Turmeric powder, Black pepper powder and Vinegar.

   
2. Keep the chicken aside for 1 hour.

   
3. Roast the Besan in Oil.

   
4. Mix the Besan and Yoghurt to the chicken.

   
5. Mix well and keep aside for 2 hours.

   
6. Preheat the oven to 400F. Cook the chicken for 30 minutes from both sides turning every 10 minutes.

   
7. Serve hot with Coriander and chili chutney, Onions and lettuce.