Tangdi Kabab (Grilled Chicken Legs)

A few weeks back was a classic example. I had two of my friends coming over. One of them has just come back from Hong Kong where he was the executive chef of a successful Indian Restaurant, and the other who used to be a chef with the Taj Group and is still in the food industry. I knew it was going to be difficult to please the guys.

And then it struck me ...Tandoori Chicken Legs !!! The fastest mover in snacks and the easiest to make ( not too easy...underdone and it is a bloody affair ... literally). The photos do not do justice as I hardly had time to click any ...they just flew from the grill :)

Tangdi Kabab

Ingredients

Chicken legs (Tangdi) - 10
Ginger Garlic Paste - 4 Tsp
Gramflour (Besan), roasted - 1 Tblsp
Onion Paste - 4 Tblsp
Amchoor - 2 Tsp
Black Cumin Seeds (Shah Zeera) - 1 Tsp
Mustard Seeds (Rai), powdered - 1 Tsp
Turmeric Powder (Haldi) - 1 Tsp
Red Chili Powder - 2 Tsp
Coriander Powder (Dhania Powder) - 1 Tsp
Kasoori Methi - 1 Tsp
Vinegar - 2 Tbslp
Cream - 1/2 Cup
Yogurt - 4 Tblsp
Salt - To taste
Oil - For Basting

Method:
1. Wash & Clean the Chicken Legs. Make two cuts (1 inch wide) on each leg.
2. Mix all the other ingredients except oil. Marinate the chicken legs in this mixture.
3. Keep the marinated chicken aside for 5 hours in a cool place.
4. Heat the grill.
5. Place the chicken legs on the hot grill and cook turning over and basting with oil atleast 3-4 times.
6. Serve hot with onion rings and mint chutney.