Chicken Leg Kebabs Recipe:
Spicy grilled drumsticks, the ‘chicken tangri kebab’ made using a convection microwave.
Our monsoon special week had to end with some really special recipe and for once I did not have to mull over for long as the idea came flashing in seconds. An all time favourite classic chicken tangri kebabs it was, and the mere thought of it made me salivate. While I may sound repetitive and yet I have to say that the magic of a classical recipe is unmatched and especially this is one that can never fail to impress.
I wonder if there would be anyone through our country, especially the northern part, who wouldn’t agree that fleshy, juicy, grilled chicken leg kebabs are any less worth than dying for. Although like many other traditional recipes this one also calls for a traditional cooking technique, ie a proper fire (charcoal) grill but then that’s too much of a luxury to ask in our modern lifestyles. Besides, it being a rainy day indulgence using the backyard barbeques was not a choice either, so I choose to go the modern way and used my Convection Microwave for the kebabs. The tangri kebabs came out absolutely delicious and were nothing short of the fire grill version except for the little smoky falvours, but that could be managed by using the oven instead with a small burning charcoal popped on the lower shelf next time.
Ingredients (Serves 4):
- 8 chicken drumsticks (Only legs without thighs)
- 2 tbsp lemon juice
- 1/ 2cup hung curd (approx 1 cup thick curd hung in a muslin cloth for 3-4 hrs)
- 1 and ½ tsp garlic paste
- 1 tsap ginger paste
- 3-4 green chillies, finely chopped
- 2 tbsp besan (chickpea flour)
- ½ tsp turmeric pwd
- 1 heaped tsp Deggi Mirch pwd (replace with ½ tsp regular red cili pwd and a little red food colour)
- ½ tsp garam masala pwd
- Salt to taste
- 2 tbsp melted ghee or butter
- Onion rings
- Lime wedges
- Chaat Masala
- Clean the drumsticks and cut away any extra fat, make 4-5 deep incisions with a knife or fork around the flesh of the leg piece. Rub with lemon juice and keep aside.
- Now first dry roast the chickpea flour in a pan on low flame until just fragrant, about 4-5 minutes on a really low flame.
- Now mix all the other ingredients with the roasted flour until well incorporated. Rub this mixture onto the leg pieces and let it marinate in the fridge for 3-4 hours of overnight. Cover the bowl tightly with a plastic wrap before tossing in the fridge.
- Take out from the fridge ½ an hour before ready to grill. Preheat the microwave to a mark 240oC and then set on the convection mode and cook for 4 minutes on each side. Then reset the mode to grill (just grill and not micro plus grill), brush the chicken with a little butter and grill for 7-8 minutes on each side until cooked and golden.
- Allow resting for 5 minutes and the wrap small foil pieces on the tip and serve warm with a sprinkle of chaat masala, a generous squeeze of lemon and some onion rings to go along. What next, just gram ‘em and get going.
Dos and Don’ts:
- Do adjust the quantity of chillies to suit your taste.
- Adding artificial colour is not my thing, though the original recipe does call for it so if you want a real red look, do add some.
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