Cooking Time: 15 mins Servings: 3
Preparation Time: 30 mins Category: Non-Veg
Tangdi means leg of a chicken. They are mostly famous for tandoori Tangdi Kebabs and are also served in regular chicken biryani. So, I thought why not use only chicken legs and prepare a yummy curry that can be served during the main course.
Here goes the recipe:-
Ingredients
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| Tangdi Masala Curry |
Onions - 2 (chopped)
Green Chillies - 3
Garlic cloves - about 5
Ginger - 50 gms chopped
Turmeric - 1/2 tsp
Coriander - 100 gms
Pudina/Mint leaves - 50 gms
Lime juice - 3 tsp
Salt - to taste
Red Chilli powder - 2 tsp
Shahi jeera - 1 tsp
Refined Oil - 2 table spoons
Ghee - 1 table spoon
Garam masala - 1/2 tsp
Marination
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- Wash the chicken legs cleanly and keep it in a bowl. Slightly slit the flesh parts as this helps to absorb the marination.
- Add 1/4 tsp turmeric, 1 tsp salt, 2 tsp chilli powder and lime juice. Mix everything properly and keep the marinated chicken legs aside for about 10 mins.
Preparation
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- Heat a pan and then add onions and char them a little on medium flame for about 5 mins. Then add green chillies and char them as well. Once done, keep them aside.
- Now add garlic cloves, ginger, shahi jeera and char them for 2 mins on high flame.
- Take all the chared ingredients along with coriander and mint leaves in a blender and blend them to a paste.
- Heat refined oil in a kadai and then add marinated chicken legs. Cook them for about 15 mins on high flame. Keep mixing them well at regular intervals.
- Add the masala paste to it and stir well. Cover the kadai and cook it for another 10 mins on medium flame.
- Open the lid and add 2 medium cups of water, salt to taste (rem we already added 1 tsp of salt for marination), 1 tsp of lime juice and cook it for 10 more minutes on medium flame. Later, add garam masala and mix it well.Turn off the stove.
- Now add 1 table spoon of ghee to the curry.
- Garnish with sliced onions and coriander.
- Serve hot with plain rice/jeera rice/ghee rice/fried rice, roti/phulka/chapati/dosa.
