Baked Chicken Leg or Tangdi Kebab
You will need
2 chicken legs
2 teaspoon oil
Ingredients for marinade:
1 tablespoon thick ginger – garlic paste
2 teaspoon hung curd (thick curd -without water) or 2 teaspoon fresh cream
1 teaspoon red chilli powder
¼ teaspoon turmeric powder
¼ teaspoon amchur powder (dried mango powder)
¼ teaspoon pepper powder
1/2 teaspoon salt
Wash and clean chicken legs. Drain out water thoroughly. Wipe each chicken leg with kitchen towel.
Mix all the marinade ingredients in a bowl (Do not add water, leftover ginger – garlic paste, curd, cream ). Make a thick paste and marinate on chicken legs evenly on both the sides. Keep aside for 4 hours. Store in a container.
Preheat oven (OTG) at 200 * C or 400 *F.
Grease baking dish with 1 teaspoon oil. Arrange marinated chicken legs and bake for 30 minutes or until golden color on top. Remove from the oven and turn the other side. Sprinkle 1 teaspoon oil on top of chicken legs and bake again for 15 minutes or until golden color. Serve hot with green chutney / tomato sauce / fresh salad / lemon wedges. Best option is with green chutney.