Chicken legs (tangdi) marinated with Indian spices and baked in a traditional tandoor (clay oven). These juicy leg pieces make excellent starters, it is best served with pudina raita or Dhanya-pudina chutney and a dash of lemon.
If you don’t have access to a tandoor or traditional oven – which is the case in most modern home, you can still enjoy this recipe by using a convection oven or OTG. Simply remember to rotate the chicken pieces regularly to ensure even cooking and achieve a golden brown color. Alternatively, if you don’t have an oven at all, you can choose to shallow fry the chicken pieces using your preferred cooking oil.
Ingredients for preparing Chicken Tangdi Kebab
- Chicken leg pieces – 6
- Kashmiri red chilli powder – 1 tsp
- Chilli powder – ½ tsp
- Ginger garlic paste – 1 tsp
- Curd – 2 tbsp
- Lemon juice – juice of ½ a lemon
- Garam masala powder – 1.5 tsp
- Salt to taste
- Oil to fry (optional)
Procedure for preparing Chicken Tangdi Kebab
To prepare the chicken, make cuts on the leg pieces and marinate them with all the ingredients (except oil) for a minimum of 2 hours. For enhanced flavour, overnight marination is recommended.
Pre-heat the oven. Sprinkle oil over the chicken pieces and bake them until they become golden brown on all sides.
If you prefer, you can opt to shallow fry the chicken instead of using the oven.
Serve the chicken hot, accompanied by onion rings and a splash of lemon. It can also be enjoyed with hot steamed rice or parathas.