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Tandoori Chicken Tangdi Kebab

Tandoori Chicken Legs

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Ingredients
  

To Marinate (min 20-30mins or Overnight Refrigerated)

  • Chicken legs with thighs attached 500gm
  • 1 Tablespoon Lemon juice
  • 1 Tablespoon Ginger Garlic paste
  • 1/4 Cup Hung curd
  • 1/4 Teaspoon Turmeric powder
  • 1/4 Teaspoon Salt
  • 2 Tablespoon Tandoori Masala
  • 2 Tablespoon Kashmiri Chili powder
  • 1/4 Teaspoon Chat masala
  • 1/2 Teaspoon Black pepper powder
  • Pinch of Red Food Color, optional
  • 2 Tablespoon Vegetable Oil
  • 2 Teaspoon Kasuri Methi crushed
  • Melted Butter with Chopped Coriander Leaves for Basting

Mint Chutney:

  • 1 Cup Mint Leaves
  • 1/2 Cup Coriander Leaves
  • 2 Garlic cloves
  • 1 Inch Ginger
  • 2 Green chilies
  • 1/4 Teaspoon Salt
  • 1 Teaspoon Sugar
  • 1/4 Teaspoon Cumin Powder
  • 1/4 Teaspoon Chat masala
  • 2 Tablespoon Yogurt/Curd
  • 2 Ice Cubes, to maintain the Green color while blending
  • 2 Teaspoon Lemon juice

Instructions
 

  • Wash and Pat Dry the Chicken Legs well. Score few shallow marks on the legs parallel cuts so that the marinade penetrates better and provides even cooking too.
  • Marinate Chicken with Hung Curd, Ginger Garlic paste, Lemon juice and spices. Add Oil and Kasuri methi. Massage everything well rubbing at the backside of the Thighs as well. Let it rest for atleast 20-30 mins or Overnight Refrigerated.
  • BAKE @210C/410F Preheated for 25-30 Mins Flipping Sides Halfway. Baste with Melted Butter and BROIL on Upper rod on for 5Mins Or Till Charred Slightly

Video

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