TANGRI KABAB

 TANGDI KABAB

Ingredients:
Chicken _ 300 gm 
Curd _ 3 tbl spoon
Salt as needed
Garam Masala _ 1/2 t spoon
Kashmiri Chilly Powder _ 1/2 t spoon
Coriander Powder _ 1 t spoon
Chilly Powder _ 1 t spoon
Lemon _ 1
Turmeric Powder _ 1/4 t spoon
Kasuri Methi _ 1 t spoon
Coriander Leaves _ 1 t spoon
Green Chilly _ 1/2
Butter _ 2 tbl spoon
Ginger Garlic Paste _ 1 t spoon 
Pepper Powder_ 1/2 t spoon

      Wash and make slits in chicken leg.
      Add lemon juice, salt, turmeric powder, chilly powder in the chicken and mix well so that the chicken gets coated inside also.   

      Now add ginger garlic paste, chopped green chilly, 1 tbl spoon butter, coriander leaves, kasuri methi and mix well.

      Let the chicken rest for 1 hour.
      Mix curd with salt, Kashmiri chilly powder, garam masala, coriander powder, pepper powder.

      Add this curd mixture to the chicken and coat well with chicken.

      Refrigerate overnight.
      Bake the marinated chicken in a preheated oven at 200 degrees for 30 minutes and grill for 10 minutes.
      Apply remaining butter on both sides.

      Turn the chicken in between for uniform cooking.

      Once the chicken turns lightly browned, remove from oven and apply some butter over it.

      Our juicy TANGRI KABAB is ready to enjoy.