Dec 23, 2011

Baked Chicken Leg (with Indian spices) or Tangdi Kebab

Baked Chicken Leg or Tangdi Kebab

Makes: 2

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.

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