Murgh Darbari Tangdi Kebab
Spicy Chicken Leg Kebabs with Mughlia flavors
Cuisine
Indian
,
Mughlai
,
Pakistani
Servings
Prep Time
4
people
5
minutes
Cook Time
Passive Time
40
minutes
2
hours
Servings
Prep Time
4
people
5
minutes
Cook Time
Passive Time
40
minutes
2
hours
Ingredients
2
cups
Buttermilk
4
No.
Leg Pieces
Make slits both sides
Salt
1
tsp
Red chili powder
1
tsp
Tandoori Powder
1/2
tsp
Turmeric Powder
1/2
tsp
Cumin powder
1.5
Tbsp
Ginger garlic paste
1
tbsp
olive oil
2
tbsp
Lemon juice
2
tsp
Ghee
2
tbsp
Besan
2
tbsp
Greek Yoghurt
2
tsp
Green chutney
Any of your choice.
1/2
tsp
Chaat masala
optional
Instructions
The spices blend really well with the Chicken
These kebabs aren’t very time consuming and easily impresses everyone.
Soak the Chicken pieces in Buttermilk and refrigerate it for 30 minutes to an hour.
Take the pieces out discarding the extra Buttermilk. Add salt, Red chili powder, Turmeric Powder, Cumin powder and Tandoori Powder to the Chicken.
Also add lemon juice, Olive oil and Ginger garlic paste.
Mix everything well and rub it in the Chicken pieces and let them marinate for and hour.
Heat ghee in pan and add Besan to it.
Roast it well mixing Besan with the ghee well.
Add the Roasted Besan and Yogurt to the Chicken pieces.
Add some Green chutney paste and rub everything in nicely.
Leave it covered for 30 minutes to an hour. Pre heat the oven to 400F.
Place the marinated chicken pieces in the oven for 30-40 minutes. Turn them around once in between.
Sprinkle some chaat masala. Serve with Onions and your choice of salad.