Hariyali Murgh Tangri

Succulent chicken drumsticks marinated in a green paste and pounded yellow chilli powder

Serves: 4 portions

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INGREDIENTS

· Chicken drumstick 8pcs

· Coriander leaves 100gms

· Green chili 4pcs

· Mint 100gms

· Spinach puree 100gms

· Ginger garlic paste 5gms

· Lemon juice 20ml

· Salt to taste

· Yellow chili powder 3gms

· Hung curd 10gms

· Garam masala 3gms

· Mustard oil 20ml

· Clarified butter for basting

METHOD

1. Clean, wash and make 3 incisions on chicken drum stick with the help of a knife, pat dry and keep aside

2. In a food processor put mint leaves, coriander, green chilli and make a fine paste. Transfer it to a bowl.

First Marination

3. In a bowl mix, ginger garlic paste, lemon juice, salt and yellow chilli, apply this to the chicken drum stick and keep aside for at least 4 hours.

Second Marination

4. In a bowl whisk hung curd and add (4 tsp) green paste, salt, ginger garlic paste, lemon juice, garam masala, yellow chili, mustard oil and mix well.

5. Put the chicken pieces into this marinade, coat well and keep aside for at least 4 hours.

Cooking

6. Take a skewer and skew the marinated chicken pieces. Keep a tray underneath to collect drippings.

7. Roast in a moderately hot tandoor or over a charcoal grill for 6-7 minutes.

8. Remove and hang the skewer to let excess moisture drain out completely (1-2 minutes).

9. Baste with clarified butter and roast for another 2-3 minutes or until tender.

10. Transfer cooked chicken on to a plate.

11. Serve hot with choice of a salad and chutney.

If you make my Hariyali Murgh Tangri, don’t forget to tag me on Instagram as @chef_anuraag and use the #tadkadilse hashtag or upload it to my shared gallery on the blog. I love seeing your takes on my recipes!