Chicken Tangdi Kabab

Prep Time: 4hr 5min
Bake Time: 45min
Total Time: 4hr 50min
Yield: 4-6 Servings

Ingredients

6 Chicken Legs (cut each leg into 3 pieces)
6-8 Green Chillies, minced
1 Tblspn Pepper Powder
1/2 Tspn Turmeric Powder
2 Tspn Gingergarlic Paste
2 Tspn Lemon Juice
1/2 Cup Thick Yogurt/Curd or Hung Curd
1/4 Cup Fresh Cream/Malai
1 Tblspn Cornflour
1 Egg

Salt to Taste
1 Tspn Coriander(Dhania) Powder
1/8 Tspn Cumin(Jeera) Powder
1/2 Tspn Garam Masala Powder
3/4 Tspn Chaat Masala Powder(optional)
1/4 Cup Cilantro/Coriander Leaves, finely chopped
1 Tblspn Oil

Directions

• Wash chicken under running water & drain. Make 4-5 slits in each chicken legs using a knife.
• In a mixing bowl; add all the ingredients except chicken & combine everything well.

• Coat the chicken legs with the prepared masala.

• Cover the bowl & place it in the refrigerator for atleast 4 hours, preferably overnight.
• Preheat the oven to 425F(218C) & line a baking tray with aluminium foil coated with cooking spray. Arrange each marinated chicken legs on a greased tray about 1/2 inch apart.

• Bake for 25-30 minutes or until chicken is cooked, turning once half way & low broil for 3-5 minutes, turning once half way.
• Remove the pan from oven & transfer them to a plate.
• Serve hot with sliced onions & lemon wedges.