Chicken Tangri Kabab are chicken drumsticks that are marinated in a spiced green herb and gram flour (besan) marinade and oven-grilled. A delicious restaurant-style kabab recipe!
Start by lightly roasting the gram 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 jar, blend together the herbs with the yogurt and ginger and garlic paste.
Make slashes in the chicken, to allow the marinade to penetrate deeper. Transfer to a mixing bowl.
Add the spice powders, ghee, lemon juice, salt, blended herb mixture, roasted gram flour and mix well.
Grill for 30 mins on 190 C turning it once midway.
Brush some ghee on the chicken at the midway mark (15 minutes) and continue to grill.
At the 30 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. Before serving, add a sprinkly of lemon juice and chaat masala powder.
Notes
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 aluminum foil to prevent it from over-browning.You can also use boneless chicken pieces to make hariyali chicken kabab. Use the same marinade for boneless chicken, however, ensure that you cook it for a lesser time - boneless chicken cooks quicker than bone-in chicken.