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Tangdi kabab

Tangdi kabab

Tangdi kabab

  • Starter
  • medium
  • 4
  • 45 minutes, plus marinating time

PT45M

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1
To begin the dish, place a sheet of muslin over a sieve and pour in the yoghurt. Tie the corners together and leave to hang over a bowl for 30 minutes
  • 150g of yoghurt
2
Meanwhile, remove the skins from the drumsticks and use a sharp knife to make 2 incisions down to the bone on each side of the meat. Squeeze over the juice of half a lemon, mix to coat and set aside
  • 8 chicken drumsticks
  • 1/2 lemon, juice only
3
Peel the garlic and ginger and grind them into a paste. Roast the gram flour over a low heat in a non-stick, dry pan for 2-3 minutes, then allow to cool and mix with the hung yoghurt, ginger and garlic paste, ground spices, green chillies and salt to season
  • 1 knob of fresh ginger, 1 inch in length
  • 6 garlic cloves
  • 2 tbsp of gram flour
  • 1 tbsp of ground turmeric
  • 1 tsp garam masala
  • 1 tsp red chilli powder
  • 2 green chillies, deseeded and finely chopped
  • salt
4
Add the vegetable oil to the marinade, whisk well and add the chicken drumsticks, mixing well to ensure they are well coated. Place in the fridge for a minimum of 3 hours, ideally overnight
  • 1/2 tbsp of vegetable oil
5
Preheat the oven to 180°C/gas mark 4
6
Place the drumsticks onto a wire rack with a drip tray below and place in the oven for 20 minutes, turning a couple of times during cooking to ensure they are evenly cooked all over. Once cooked, remove from the oven and allow to rest for 5 minutes
7
To finish, place the drumsticks on a wire rack under a hot grill and turn a couple of times until evenly coloured and cooked through. Squeeze over the remaining lemon juice and chaat masala and serve immediately
  • 1/2 lemon, juice only
  • 1 tsp chaat masala

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