Tangri kabab recipe

 

TANGRI KABAB INGREDIENTS;

500 grammes of drumsticks of chicken

100 ml of hung curd

one teaspoon of ginger paste

1 tablespoon of pasted garlic

add salt as needed

2 teaspoons of red Kashmiri chilli

Garam masala powder, 1 teaspoon

three teaspoons of curry powder

Coriander leaves, 1 1/2 handful

5 slices of lemon

MAKE TANGRI KABAB: A GUIDE

Marinate the chicken in step one.

The drumsticks should be thoroughly cleaned and dried. Slit the skin, then marinade the meat in hanging curd, ginger, garlic, and a blend of spices. Make sure the masala is thoroughly coated. The chicken should next be marinated for at least 4 hours in the refrigerator.

Roast and serve in step two!

Place the chicken on the baking sheet and preheat the oven to 200 degrees Celsius. Serve it with green chutney after roasting it for around 20 minutes in the oven.