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MIXED DRY FRUIT CHICKEN TANGADI By SHAKIL JAMADAR

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MIXED DRY FRUIT CHICKEN TANGADI

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Serves

4 - 6

Cooking Time

40 - 45 MINUTES

Meal Type

APPETISER

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INGREDIENTS

  • 6 whole chicken legs
  • First marinade
  • 1 teaspoon salt
  • 1 teaspoon red chilli powder
  • 3-4 tablespoons lemon juice
  • Second marinade
  • 1 cup hung curd
  • 3 tablespoons thick cream
  • 2 tablespoons almond paste
  • 2 tablespoon cashew paste
  • 1 tablespoon pistachio paste
  • 1 tablespoon lotus seed powder
  • 3 teaspoons dried fenugreek leaves
  • 3 tablespoons gram flour
  • 3 tablespoons ginger-garlic paste
  • 1 teaspoon salt
  • chopped fresh coriander
  • Basting sauce
  • 3 tablespoons melted butter
  • 2 teaspoon white pepper powder
  • 3 teaspoons dried fenugreek leaves

PREPARATION

  1. 1

    Wash and pat the chicken legs dry. Make two incisions on each leg. For the first marinade, mix together the salt, chilli powder and lemon juice; marinate the chicken legs in the mixture for half an hour. For the second marinade, mix together the hung curd, cream, almond paste, cashew paste, pistachio paste, lotus seeds powder, dried fenugreek leaves, gram flour, ginger-garlic paste, salt and fresh coriander in a bowl. Remove the chicken legs from the first marinade and place them in the second marinade. Marinate for at least two to three hours, preferably in a refrigerator. Preheat the oven to 180°C/350°F Place the marinated chicken legs on the greased wire rack and cook for fifteen minutes. For the basting sauce, melt the butter, add the white pepper powder and dried fenugreek leaves and mix. Turn the chicken legs once and baste with this mixture. Grill for another eight minutes, or till cooked. Sprinkle some chaat masala and lemon juice over each chicken leg. Serve hot with onion rings and Mint Chutney.
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