Afghani Tangdi Kabab
Afghani Tangdi Kabab is a wonderful royal preparation of chicken whole legs marinated in rich ingredients, spices and nut paste.
- 4 Chicken legs (whole)
- ⅓ cup golden fried onions crushed finely
- ½ cup hung curd
- ¼ cup cream
- 3 tbsp cashew nut paste
- 1 egg yolk
- 1 teaspoon black pepper powder
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- ½ teaspoon green chili minced
- 1 tablespoon lemon juice
- 1 teaspoon garam masala powder
- ¾ teaspoon kasuri methi slightly roasted and finely crushed
- Salt to taste
- ¼ cup oil
- Live piece of charcoal
- 1 teaspoon ghee
- Butter for basting
To begin with, first clean the chicken well and make slits on it.
Add all the ingredients in a bowl(except chicken, charcoal and ghee). Mix them well.
Now, add chicken legs in the marinade and coat it well.
Place a small piece of foil or a bowl in the center of the marinated chicken, place a burning charcoal on it and drop a teaspoon of ghee. Immediately, cover and keep it aside for 5 to 7 minutes.
Take out the charcoal and allow the chicken to get marinated for 2-3 hours in refrigerator.
Heat grill pan and brush it with little butter, grill the kababs basting it at intervals, if needed.
Once done, take it off the grill pan, sprinkle some chat masala/lemon juice and serve hot with pilaf, nan and some onion rings on the side.
Calories: 357kcal | Carbohydrates: 55g | Protein: 10g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 196mg | Sodium: 210mg | Potassium: 833mg | Fiber: 8g | Sugar: 31g | Vitamin A: 2020IU | Vitamin C: 382.7mg | Calcium: 145mg | Iron: 2.7mg