Monday, 18 May 2020

Malai Tangdi Kabab

Now the best way to enjoy restaurant food is to make it at home, one of my favourite restaurant dish is Malai kabab... I had 6 pieces of chicken tangdi at home. So marinated the chicken tangdi. Since the kababs are made in tandoor and we don’t have at home, we can give a smokey flavour by burning a charcoal piece and placing it on a small plate and placing the plate on the chicken pieces and pouring little oil over the charcoal and closing the bowl with a lid, before grilling the chicken pieces. 
This dish can be had as a starter. Garnish the Kabab with onion, mint, tomato and green chutney. 
6 Chicken drumsticks 
1 tsp Garlic paste
1/2 tsp Ginger paste
Juice of 1/2 Lime 
1/4 tsp Fresh Green Chilli paste 
1/4 tsp White Pepper Powder 
3 tbsp Fresh Cream 
4 tbsp Hung Curd 
1/2 tsp Shahi Garam Masala powder 
Salt to taste
1 tbsp Mustard Oil 
1 tsp Butter 
Onion rings, Mint leaves and tomato for garnishing 

Take a bowl, add the curd, ginger, garlic, green chilli, lime juice, salt,  pepper and garam masala and mix well, add the chicken tangdi. Rub all the ingredients well. Marinate it for minimum 2 hours. The longer it’s kept it’s better. I had kept it for 8 hours. Now add the cream and the mustard oil and keep it for another 2 hours. 
Preheat oven at 200 degrees celsius. Place a aluminium foil on the baking tray. Place the marinated chicken drumsticks on the foil. Add some marinated juices, put the tray in the preheated oven and grill it for 15 minutes, remove the tray and turn the chicken pieces, add the remaining marination and grill for another 15 minutes. Remove the tray from the oven, apply butter on the chicken tangdi. 
Serve hot garnished with onion rings, mint, tomato and green chutney. 

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