Badami Tangri

Badami Tangri

Ingredients

• Chicken legs 1 kg
• First Marination
• Salt ½ tsp
• Red chili powder ½ tsp
• Lemon juice 2 – 3 tbsp
• Second Marination
• Yogurt ½ cup
• Cream 2 tbsp
• Almond paste 2 tbsp
• Dry fenugreek leaves 2 tsp
• Corn flour 2 tbsp
• Ginger-garlic paste 2 tsp
• Salt 3/4 tsp
• Coriander leaves chopped 2 tbsp

For Basting Sauce

• Butter, melted 3 tbsp
• White pepper powder 1 tsp
• Dry fenugreek leaves 2 tsp
• For Garnishing
• Chaat masala ½ tsp
• Lemon juice ½ tbsp
• For Serving
• Onion rings a few
• Mint chutney as required

Method

• For the first marinade, mix together the salt, chili powder and lemon juice; marinate the chicken legs in the mixture for half an hour. For the second marinade, mix together the yogurt, cream, almond paste, dried fenugreek leaves corn flour, ginger-garlic paste, salt and fresh coriander in a bowl. Remove the chicken legs from the first marinade and place them in the second marinade. Marinate for at least two to three hours, preferably in a refrigerator. Preheat the oven to 180°C. Place the marinated chicken legs in a greased dish and cook for fifteen minutes. For the basting sauce, melt the butter; add the white pepper powder and dried fenugreek leaves and mix. Turn the chicken legs once and baste with this mixture. Grill for another eight minutes, or till cooked.