TANGRI KEBAB _ RECIPE VIDEO _ HOME COOKING #nonvegstarter

Ingredients:
Chicken leg pieces 10-12
First marination-
Salt
ginger garlic paste 1 tbsp
green chilli chopped 2
fresh coriander( hand full )
Curd 3 big spoons

Raw spices powder mix-
2 tbsp kasuri methi
1/2 tbsp methi dana
2 tbsp black pepper
4-5 green cardamom
1 black cardamom
3-4 cloves
1/2 tbsp mace or javitri
Salt to taste
Grind them into a fine powdered spice mix

80% cooking-
Ghee 1 tbsp
bay leaves 2
Black cardamom 1
Cloves 3-4

Second marination-
Cheese spread 2 big spoon
Hung curd 3-4 big spoon
Salt
Besan 3 tbsp
Spice mix 1-2 tbsp
Kasuri methi 2 tbsp

Smoke-
A piece of coal
Ghee 1 tsp
cloves 2

Method-
-Remove the tendons of leg pieces and marinate them in Salt, Ginger garlic paste green chilli’s, fresh coriander and curd for at least 1-2 hours.
-Make a spice mix by finely grinding the given spices in the ingredient box and keep it aside
-Take a kadhai add ghee, bat leaves, black cardamom, cloves and marinated chicken into the kadhai. Quote completely with the left over marination and cook with the lid covered till the pieces are 80 % cooked.
-Now take the pieces out onto a bowl place a katori in between, then add heated coal, cloves and ghee in it. Immediately cover the lid and let it smoke for 5-10 minutes.
-Now for the preparation of second marination, add cheese spread, Dahi, salt, besan, spice mix and kasuri methi into a bowl and mix everything well to get a smooth paste like consistency.
-Take the chicken piece one by one and quote them in second marination nicely. Meanwhile preheat the Oven at 200 degree from both the sides. Places the chicken legs quoted with the marination over the rack and roast them from both the sides at 200-220 degree for 30-35 minutes or till golden brown crust appears.
-If you feel the need brush the pieces with melted butter before serving them. Also you can sprinkle some char masala, lemon and fresh coriander over the top.

Serve hot.