Haryali Chicken Tangri Kebab

Last weekend me and my family were on a whirlwind tour of Mahabalipuram and Pondicherry driven in our new car Global Fiesta. Got an opportunity to click a number of photos and the combination of new vehicle and good roads drive was very nice. Both these places have historical significances and their beaches were awesome. Whatever time we spent roaming around these beaches and temples were very fruitful.

Now that I am back, I can get down to my blogging with a popular and time tested chicken starter called Haryali Chicken Tangri Kebab (leg kebab). This needs no introduction and the key to this is proper marinating. I like the natural green color of this kebab by adding pudina leaves. To my foreign and NRI friends: Next time when you visit India, do make it a point to visits these two places. You would really cherish your visit.


Ingredients:
6 Chicken leg sticks

3/4 cup Hung curd
1/2 cup Pudina/ Mint leaves
3-4 Green chillies
3 tbsp Ginger-Garlic paste
1 tsp Kashmiri Red chilly powder
1 tbsp Lemon juice
Salt to taste


Method:
Wash the chicken legs properly, pat dry with absorbent paper and make slits on them. Wash mint leaves and  grind to make a thick paste. Now to mix the marinade, take a big bowl and mix all the above ingredients. Pour the marinade in the zip lock bag along with the chicken legs and marinade in the fridge for atleast 8 hours or overnight. Pre-heat Oven to 250 Degrees Celsius, place a sheet of foil on a baking tray and place the chicken legs on it. Lightly brush the chicken legs with little melted butter and roast for 15 minutes on one side. Guard yourself with oven gloves and turnover the leg pieces to the other side and bake again for 15 minutes. Finally broil for 5 minutes to give nice golden color. Serve with onion rings and lemon wedges. I served mine with tava roasted capsicums and onions along with Arhar Dal and Nan.