Tandoori Tangri Kebab

Tandoori Tangri Kebab 

Chicken Legs with chilli and cheese marinade

Recipe adapted from a cook book Indian Kitchen. but i made it with a little twist.

Main ingredient and first marination:

• Chicken legs/drumsticks 10
• 2 tbsp lemon juice
• 1tsp kashmiri lal mirch powder/daigi lal mirch (you can substitute it with paprika powder or normal red chilli powder)
• Salt 1/4 tsp

Second marination or Main Marinade:

90 grams mild Cheddar cheese

1/2 tsp cornflour

30 ml double cream

3 tbsp Greek yogurt (or hung curd)

1 egg

1 tbsp garlic granules (garlic paste)

1 tsp ginger paste

1 tbsp coriander

1 tsp finely chopped green chillies

Basting/ dripping to moisten the chicken legs:

2 tbsp butter

1/2 tsp coarsely black pepper

1/2 tsp red chilli flakes

Method:

Do the first marination of chicken pieces with salt, red chilli powder/kashmiri chilli powder (whichever you are using) and lemon juice. Score or prick the chicken legs carefully with a fork.

Now prepare the second marination , Mix all the ingredients in a bowl then add the chicken pieces to it. Make sure to coat them nicely in the marinade.

Refrigerate or leave the chicken in marinade foe 2-3 hours or preferably overnight.

Mix the butter, black pepper and red chilli flakes for basting.

When ready to cook, preheat the oven to 180 centigrade or 350 Fahrenheit or gas mark 4.

Now place the chicken on wire rack over a baking tray. Cook in the oven for 30-35 minutes or untill tender and in between baste the chicken with the mixture of butter, black pepper and red chili flakes.

Remove when done. Sprinkle over some lemon juice and serve hot with coriander and mint chutney.