We were in South Carolina. One of my favorite places for a vacation. Gorgeous beaches, lovely weather and awesome drives. Our vacation to South Carolina has mostly been a summer visit and since we love driving down to South Carolina, our stay is usually 8-10 days.
South Carolina being a beach front, it is rich in seafood and we love it, but staying somewhere for 10 days and not getting your meat/chicken is difficult. So, believe it or not I freeze my chicken and meat and then take them in an ice box with frozen ice bags, that ensures the chicken stays frozen till we complete our 12 hour journey.
I tried this recipe as a fluke and the result was extra ordinarily amazing. This tangdi kebab can be made with boneless chicken as well.
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| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Passive Time | 30 minutes |
| Servings |
people
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Ingredients
- 4 no. Chicken Legs make slits
- 1/2 tsp Salt
- 1/2 tsp Red chili powder
- 1/4 tsp Turmeric Powder
- 2 TBLSP Ginger garlic paste
- 4 TBLSP Lemon juice
- 3 TBLSP Dry fenugreek leaves Kasoori methi
- 1/2 tsp white pepper powder
- 1/2 tsp Chaat masala to sprinkle when ready to serve
- 2 TBSLP Salted Butter to brush
Ingredients
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Instructions
- Marinate the chicken legs with all the ingredients except the butter and chaat masala. Leave it aside for 30 mins.
- Turn the oven on 400 F. Brush some butter on the marinated legs and put them in the oven. Place a tray underneath to catch the drippings. Keep brushing the butter every 5-7 mins and turn the chicken a couple of times. Cook for 30 mins.
- Sprinkle chaat masala and serve.