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.
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