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Chicken Hariyali Tangdi Kabab
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Chicken Hariyali Tangdi Kabab

Chicken Hariyali Tangdi Kababs are succulent chicken legs marinated in a spiced green-herb and chickpea flour marinade and oven grilled to perfection
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Author Shinta

Ingredients

Instructions

  • Start by lightly roasting the chickpea flour. Take care to roast it on a pan on low to medium heat and turn off the heat once you smell the nutty aroma of the chickpea flour. Do not overheat or burn the flour.
  • In a blender or spice grinder, grind together the herbs with the lime juice.
  • Make slashes in the chicken, to allow the marinade to penetrate deeper.
  • Add all the ingredients and marinate in a zip lock bag for at least 1.5 hours. Best overnight.
  • Grill for 40 mins on 180 C turning it once midway.
  • Brush some ghee on the chicken at the midway mark (20 minutes) midway and continue to grill.
  • At the 35 minute mark, turn up the heat to 200 C and grill for 5 minutes more.
  • Let the grilled chicken rest for around 5 minutes before serving.

Notes

Serving suggestion: A sprinkling of lime and 'chaat masala' over the kababs will add a nice touch to finish off the recipe. You could cover the tips of the chicken legs with aluminium foil to prevent it from over-browning.