Monday, December 20, 2010

Tangri Chicken

This is one of my hubby's most favorite dishes so far. As the name is Tangri which means the Chicken leg piece, it serves as a delicious starter for all the non-veg lovers. And one beautiful thing of this dish is that one can cook it in microwave as well as in tawa!!


1. Chicken legs- 2 to 3 pieces
2. Lemon juice- 2 tbs
3. Oil- 3 tbs
4. Salt to taste
5. Red chilly powder- 1/2 tsp
6. Curd (hung for 30 minutes)- 2 tbs
7. Ginger-garlic paste- 2 tsp
8. Cream (whisked)- 1/4 cups
9. Cornflour- 1 tbs
10. Fenugreek leaves- 1 tbs
11. Coriander (chopped)- 2 tsp


Make 2 long cuts on each side of the chicken leg pieces and marinate them with lemon juice, salt, 1 tbs oil and red chilly powder for half a hour. Next mix all the remaining ingredients in a bowl thoroughly and add the chicken leg pieces only (not the liquid). Marinate it for another half a hour. Heat a flat pan and add 2 tbs oil. When it is hot, keep the leg pieces slowly. Cook them over low flame and turn very slowly after 8 to 10 minutes. Cook it until they turn brown from both the sides. Serve it hot with tomato ketch up sauce and green chutney.

For microwave cooking:

Grease a borosil flat dish and place the chicken pieces on it and cook in combination mode for 8 to 10 minutes or till it turns golden brown. Turn and apply the remaining marinade and cook for another 4 to 5 minutes.

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