Saturday , October 22 2016
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Tangri Kebabs

tangri kabebs


8 Chicken drumstick
1 tbsp Lemon juice
Ginger 1 inch piece
Garlic 6 cloves
Green chillies 4-6
Yogurt 1 cup
Garam masala powder 1 tsp
Gram flour 2 tbsps
Turmeric powder 1 tbsps
Red chilli powder 1 tsp
Salt to taste
Chaat masala powder 1 tsp
Lemon wedges for garnishing


Clean and remove the skin from the drumstick and make 3 to 4 deep incisions. Apply lemon juice and keep aside.

Peel garlic and ginger, and grind them to a paste.

Remove stems from the green chillies and chop them fine.

Hang yogurt for fifteen to twenty minutes to drain off excess water.

Roast gram flour in a non-stick pan on low heat for 2-3 minutes. Cool and mix with yogurt, ginger and garlic paste, turmeric powder, garam masala, red chilli powder, salt and chopped green chillies.

Marinate chicken drumsticks with mixture and refrigerate for one to two hours.

Cook the chicken drumsticks in a pre-heated oven at 180° C for fifteen to twenty minutes or till completely cooked. Turn the drumsticks a couple of times to ensure even cooking and colour.

Serve hot sprinkied with chat masala and lemon wedges.


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