Chicken Tangri Kebab Recipe

Total Time: 2.30 hours

Serve: 4


·         Chicken drumsticks (chicken legs without thigh section) 8

·         Lemon juice 1 tablespoon

·         Ginger 1 inch piece

·         Garlic 6 cloves

·         Green chillies 4-6

·         Skimmed milk yogurt 1 cup

·         Gram flour (besan) 2 tablespoons

·         Garam masala powder 1 teaspoon

·         Black pepper powder 1 teaspoon

·         Salt to taste

·         Chaat masala 2 teaspoons

·         Lemon cut into wedges for garnish

·         Onion rings for garnish

·         Oil 3 tablespoons


·         Clean and trim excess fat and skin from the drumsticks. Dry them with a clean and absorbent kitchen towel. Make three to four long deep incisions.

·         Apply lemon juice and keep aside. Peel ginger and garlic, wash and grind them to a paste. Wash green chillies, remove stem and chop finely.

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

·         Roast gram flour in a microwave bowl on Microwave LOW (50%) for five minutes stirring twice in between. Cool and mix with hung yogurt, ginger and garlic paste, garam masala powder, black pepper powder, salt and chopped green chillies.

·         Marinate chicken drumsticks in above mixture and refrigerate for one to two hours. Preheat Convection oven to 220°C.

·         Place marinated chicken drumsticks on a flat dish and roast for five minutes in the preheated oven. Reduce oven temperature to Convection 180°C and further cook for fifteen to twenty minutes or till completely cooked.

·         Turn drumsticks couple of times to ensure even cooking and colour. Serve hot sprinkled with chaat masala, onion rings and lemon wedges.


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