Bharwaa tangri kabab
Ingredients:
4 chicken drumsticks (legs) – choose legs which are broad in shape
First Marinade
1 tbsp lemon juice
1/2 tsp salt
1/2 tsp red chilli powder
Second Marinade
1 cup thick curd – hang for 30 minutes in a muslin cloth
1/4 cup thick cream
2 tbsp grated cheese – softened
1 tsp jeera powder
1 tbsp cornflour
1 tsp red chilli powder
1 tsp salt
a pinch of haldi
1 tsp garam masala
1 tbsp ginger-garlic paste
2 tbsp coriander – chopped
1 tbsp tandoori masala (optional)
1 tsp each ginger paste
Filling:
2 tbsp Oil
150 gms chicken, minced (keema)
1 small onion – chopped
1/2 tsp jeera
1/2 tsp ginger-garlic paste
1/2 tsp salt
1/2 tsp red chilli powder
1/2 tsp bhuna jeera powder
2 tbsp grated cheese (tin or cubes)
2 tbsp finely chopped coriander
To Garnish:
Onion rings sprinkled with chat masala and red chilli powder
Method
1. Wash and pat dry the chicken legs. Prick with fork.
2. Marinate chicken with all ingredients of first marination and keep it aside for alteast 1/2 hour.
3. For filling, heat 2 tbsp oil in a karahi. Add onion, stir till golden. Add ginger paste. Mix well and cook it for few seconds.
4. Add minced chicken, cook on medium flame for 4-5 minutes. (Till it changes the colour to pink)
5. Except cheese, add all the remaining ingredients. Remove from fire. Mix well. Keep aside and let it cool down. After the filing become cool, add cheese or flour in it for binding.
6. To make tangri, pick up a leg from the first marinade and pet dry it with a tissue paper.
7. With your fingers make maximum space inside the pocket to stuff the filling.
8. Mix all the ingredients of the second marinade together in a bowl.
9. Divide the filling into 4 portions. Stuff each pocket fill to the fullest.
10. Holding each tangri carefully, spread the marinade all over, coating well on all the sides with the marinade. The legs should have a thick coating of the marinade. Let it marinate for 1 hour or more.
11. Heat a microwave oven on convection mode at 180oC. Place stuffed tangris on a well greased grill rack. Roast for 20 minutes. Check with a knife for doneness. Remove from oven. Serve hot in a platter with bed of onion rings. Place a row of lemon slices and chutney in a tomato basket.
Chef Kamini Srivastava
The Bakers Kitchen India
Video Edited By: Aayush Tandon
Videographer- Ramesh Sharma
Bharwaa tangri kabab
Ingredients:
4 chicken drumsticks (legs) – choose legs which are broad in shape
First Marinade
1 tbsp lemon juice
1/2 tsp salt
1/2 tsp red chilli powder
Second Marinade
1 cup thick curd – hang for 30 minutes in a muslin cloth
1/4 cup thick cream
2 tbsp grated cheese – softened
1 tsp jeera powder
1 tbsp cornflour
1 tsp red chilli powder
1 tsp salt
a pinch of haldi
1 tsp garam masala
1 tbsp ginger-garlic paste
2 tbsp coriander – chopped
1 tbsp tandoori masala (optional)
1 tsp each ginger paste
Filling:
2 tbsp Oil
150 gms chicken, minced (keema)
1 small onion – chopped
1/2 tsp jeera
1/2 tsp ginger-garlic paste
1/2 tsp salt
1/2 tsp red chilli powder
1/2 tsp bhuna jeera powder
2 tbsp grated cheese (tin or cubes)
2 tbsp finely chopped coriander
To Garnish:
Onion rings sprinkled with chat masala and red chilli powder
Method
1. Wash and pat dry the chicken legs. Prick with fork.
2. Marinate chicken with all ingredients of first marination and keep it aside for alteast 1/2 hour.
3. For filling, heat 2 tbsp oil in a karahi. Add onion, stir till golden. Add ginger paste. Mix well and cook it for few seconds.
4. Add minced chicken, cook on medium flame for 4-5 minutes. (Till it changes the colour to pink)
5. Except cheese, add all the remaining ingredients. Remove from fire. Mix well. Keep aside and let it cool down. After the filing become cool, add cheese or flour in it for binding.
6. To make tangri, pick up a leg from the first marinade and pet dry it with a tissue paper.
7. With your fingers make maximum space inside the pocket to stuff the filling.
8. Mix all the ingredients of the second marinade together in a bowl.
9. Divide the filling into 4 portions. Stuff each pocket fill to the fullest.
10. Holding each tangri carefully, spread the marinade all over, coating well on all the sides with the marinade. The legs should have a thick coating of the marinade. Let it marinate for 1 hour or more.
11. Heat a microwave oven on convection mode at 180oC. Place stuffed tangris on a well greased grill rack. Roast for 20 minutes. Check with a knife for doneness. Remove from oven. Serve hot in a platter with bed of onion rings. Place a row of lemon slices and chutney in a tomato basket.
Chef Kamini Srivastava
The Bakers Kitchen India
Video Edited By: Aayush Tandon
Videographer- Ramesh Sharma
