Recipe : Murgh Tangri Kebab


Preparation Time : 10 minutes
Cooking Time : 12 minutes
Settings : Full-100%, Crisp/Bake mode

Ingredients :

  • Chicken drumsticks - 8

  • Hung yoghurt – ½ cup

  • Garlic cloves, peeled - 15

  • Ginger, peeled – 2 inch

  • Green chilies - 4

  • Fresh coriander leaves – ¼ cup

  • Turmeric powder – ¼ tsp

  • Mace powder – ¼ tsp

  • Black pepper powder – 1 tsp

  • Cumin powder – 1 tsp

  • Lemon juice – 3 tbsp

  • Salt – 1 ½ tsp

  • Oil – 2 tbsp

  • Gram flour powder – 2 tbsp

  • Cream cheese – 3 tbsp

  • Butter – melted - ¼ cup

Method :

  • Murgh Tangri KebabWash drumsticks well and prick them to allow the marinade to seep through.

  • Add all the ingredients (except melted butter) and in a blender, grind to a smooth paste.Marinate the drumsticks with the ground paste, and allow to marinate in the refrigerator for 3-4 hours.

  • Preheat the CRISP plate using the CRISP mode for 3 minutes with the turntable rotating.

  • To grill the drumsticks, remove them from the marinade and place them on the CRISP plate.Set the timer at 3 minutes, then turning the sides of the drumsticks set the timer for another 3 minutes.

  • Turn the sides of the drumsticks once again, to ensure even cooking and browning and set the timer for another 3 minutes.

  • Baste the drumsticks with the melted butter and serve hot along with mint and coriander chutney.

     

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