Sunday , October 16 2016
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Chicken Tangri

Chicken Tangri


5 chicken legs

1 lime, to garnish

For Masala Paste:

2 tsp garlic-ginger paste

1 finely chopped green chilli

Some fresh coriander leaves

Some basil leaves

1 tsp salt

2 Tbsp olive oil


For Masala Paste:

To make the masala paste combine all the ingredients together and grind them.

For the Drumsticks:

Make gashes into the chicken legs. It helps the masala to seep in while getting cooked.

Add the masala paste to the chicken legs. Rub it nicely with your hands.

Keep it in the fridge for 3-4 hours to marinate.

Now skewer the marinated chicken drumsticks and place it on a tandoor.

Cook till the kebabs are char grilled on the outside and succulent on the inside.

Take them off the skewer and garnish them with a lime. Serve hot.

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