AFGHANI TANGRI
chicken drumsticks/niblets marinated in spices and grilled
Ingredients
- 12 Chicken drumstick/niblet (you can also use a whole chicken cut into 10 pieces)
- A piece of coal
Marinade:
- 2 tbsp cooking oil
- 2 tbsp Ginger garlic paste
- 1 tsp Salt (adjust to taste)
- 1 tsp vinegar
- 1 tbsp Fresh cream
- 2 tbsp thick yoghurt
- 1 tsp Black pepper powder
- 2 tsp Dried fenugreek leaves (kasuri methi)
- 2 tsp Lemon juice
- 6-8 Cashews
- 3 Green chillies
Instructions
Pre-preparation
- If using whole chicken pieces or drumsticks, make deep cuts with a knife. If using niblet, this is not needed. I am using chicken niblet in the recipe here.
- In a pan, on a very low flame, roast dried fenugreek leaves for 2-3 minutes. Dry grind to make a powder and set aside
- Soak cashews and green chillies in boiling water for 5-10 minutes. Grind the two together with the water to make a fine paste
Marination
- Marinate chicken with all the ingredients in the marinade section and set aside for at least 2 hours.
- Place the coal on a flame until it starts burning. Then use a tong to put it on a piece of foil or a small bowl and place it in between the marinated chicken pieces. Pour butter ghee over the coal. As you can see the smoke coming out, cover it tightly with a lid. This will give a smoky flavour to the chicken.
- This process can be done before or after setting aside the marinated chicken pieces.
Cooking
- Now place the chicken in a covered pot for cooking. Start cooking on a high flame, after few minutes when there’s enough steam, lower the flame to medium heat. Check after 20-25 minutes, if the meat is tender, carefully take the pieces out. The meat should not fall apart from the bones. Cook the remaining masala in the pot. Once it thickens use a brush to coat the pieces on both sides with the leftover masala.
Grilling5
- There are few ways to do this. You can grill on a pan at high flame with 2 tsp of oil before serving. Keep turning to get a burnt look.
OR
- Place a grill on the flame and grill the pieces directly on the flame. Keep turning to get a grilled look on all sides.
- Serve with green chutney!