Tuesday, September 2, 2008

Chicken Tangri Kebab ( Chicken Drumsticks)

Deep fried chicken legs (Drumsticks) marinated in yogurt, ginger, garlic and spices.

  • 6 small leg pieces of chicken (small drumsticks)
  • 1 tbsp yogurt
  • 1 tbsp lemon juice
  • 1 tbsp chicken tikka masala (available in Indian Grocery Stores)
  • Salt to taste
  • 1 tbsp ginger garlic paste
  • A few drops of edible orange color
  • 1 tbsp all purpose flour (maida)
  • Cooking oil for deep frying

  • Clean and wash the chicken legs and make slits on them.
  • Mix all the ingredients along with 1 tbsp of oil and marinate chicken legs in it for about an hour.
  • Heat oil in a skillet. Deep fry these legs. When cooked take out them on an absorbent paper. (Big drumsticks can be made by boiling/cooking them before frying).
  • Sprinkle lemon juice.
  • Wrap the ends of drumsticks with aluminium foil to give a neater look and serve with onion rings.
Tips: Mix your marinade right in a heavy-duty zip-lock food storage bag. Add the chicken, squish a bit to mix.

To cook marinated chicken, just lift out of the marinade and place on the skillet. Don't rinse or dry with paper towels.


asiar said...

Hi Nidhiji,

This is the second recipe that I tried after the bhuna keema kaleji. Again, very delicious and so easy to make. Keep it up!

Nidhi Raizada said...

Thanks Asiar.