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Before you jump to Shahi Chicken Tangdi Barbeque recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
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We hope you got benefit from reading it, now let’s go back to shahi chicken tangdi barbeque recipe. To cook shahi chicken tangdi barbeque you need 18 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Shahi Chicken Tangdi Barbeque:
- Use 6-8 chicken full legs / tangdi
- You need 250 Grams Cashews soaked in milk
- Prepare 100 Grams Kasuri Methi dry and crushed by hands (Fenugreek leaves dried)
- Use 400 Grams Cream
- Get 150 ml milk to soak cashews
- Provide 1 bowl fresh coriander leaves chopped
- Take 1 bowl fresh mint leaves chopped
- Use 4 tsp Roasted -coarsely ground fennel seeds
- Prepare 50 grams Ginger paste
- Use 60 grams garlic paste
- Provide 4 green chillies paste - deseeded (optional)
- Prepare 50 grams white pepper corns - coarse ground
- Provide 20 black peppercorns crushed
- Take as per taste Salt (for rubbing on chicken and marination)
- Provide 200 grams curd of full cream milk (hung thick curd)
- Take 1/2 Nutmeg scrap (nutmeg scraps (1/4 portion for 3 leg pieces)
- Take 2 tsp mace powder or fine crushed
- Get Marination: for at least 4 hours
Instructions to make Shahi Chicken Tangdi Barbeque:
- Wash chicken legs,trim any excess fat with sharp knife. Make some slits with knife on all pieces
- Soak cashews in milk overnight or for few hours for marination, then make a coarse paste - not too fine
- Mix all spices with cream,cashew paste, whipped curd, ginger and garlic paste. I suggest to keep your marination in paste form and not runny or watery.
- Rub Chicken Legs with salt & black pepper for 5 minutes, the. Marinate in mix
- Grill pieces on barbecue for 5-6 minutes on each side, use any mild cooking oil to give smoke or shallow fry on low heat on a tawa grill with butter.
- Add finely chopped onion and mustard sauce in rest marination mix and use it as dip.
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