Chicken Tangri Bahaar

Ingredients

• • Chicken legs/Murgh tangris (small) - 10
• • Garlic paste - 2 teaspoons
• • Ginger paste - 2 teaspoons
• • Besan/Gram flour (roasted) - 1 tablespoon
• • Kasoori methis/Dry fenugreek leaves - 1 teaspoon
• • Malai/Double cream - ½ cup
• • Amchurs/Dry mango powder - 2 teaspoons
• • Vinegar - 2 tablespoons
• • Sarsons/Mustard seeds (powdered) - 1 tablespoon
• • Dahi/Yogurt - 4 tablespoons
• • Shahi jeera/Black cumin seeds - 1 teaspoon
• • Haldis/Turmeric powder - ¼ teaspoon
• • Salt - as required
• • Oil (for basting) - as required

Method

• 1. Wash and pat dry the chicken tangris thoroughly. Make one or two cuts on the tangris with a sharp knife.
• 2. Mix well, all the ingredients and marinate tangris in the mixture for 4-5 hours.
• 3. Cook tangris over a charcoal grill or on a wire rack under a gas/electric grill.
• 4. Turn over 2-3 times, basting with oil.
• 5. When tender, serve straight from the grill, with Chutney and onion rings.
• 6. The bone part may be wrapped in foil for easy holding.