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AFGHANI TANGRI

chicken drumsticks/niblets marinated in spices and grilled
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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!