Tangdi kebab

Chicken legs - 3, 150g (approx) each - Malai based marination

First marination (to rest for 30 mins in refrigerator)

• lemon juice - 1 1/2 tsp 
• ginger garlic paste - 1 1/2 tsp, 15g by weight
• salt - 1/2 tsp 

Second marination(Post first marination, prepare and refrigerate)

• curd - 1/2 cup, 100g by weight
• ginger garlic paste - 1 1/2 tsp, 15g by weight
• salt - 1/2 tsp 
• pepper powder - 1/2 tsp 
• pinch of garam masala (made with cinnamon, clove and cardamom)
• corn flour - 1 1/2 tsp 
• grated cheese - 5g 
• 10 whole cashews + 1 green chilli soaked in hot water and ground to smooth paste.
• 1/2 tsp cream (Can get store bought cream/can prepare at home) 
• To prepare cream at home, 
• Bring whole milk/full fat milk to one boil and reduce the milk for about 10 mins in medium sim.
• Once it is down to room temperature, remove the layer of fat from the surface. (Mix it and add it to the marination)
• Note : 
• Let the marination rests overnight for better infusing into the chicken.

Preparation/Cooking:

• For cooking the chicken, options are pan/oven/cast iron skillet/grill set up. (This time it is pan cooked)
• Considering the cooking time of chicken (minimum 15-20 mins), roast the marinated chicken. 
• Brush the chicken with melted butter as it cooks.

With ingredients above + overnight marination + perfect roast, we can get to the taste alike of tangdi kebab that is cooked in Tandoor.

Happiee Cooking !!😊