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Tangdi Kebab / Grilled Leg Quarters
I call it my backyard delicacy as I give it some Caribbean touch.
This is something which is always relished because of its balanced flavors and charred crust. I have been a big tandoori fan all my life and
owning a grill of my own is something I always wanted. Since the day I have owned one, this has been a household dish .
Cuisine - Indian, Pakistani, Caribbean
Keywords- Chicken, Leg Quarter, Tangdi Kebab, Tandoori, Tasty, Cooking, Recipe
Prep : 15 mins.
Marination : 6 hrs.
Cooking : 30 mins.
Ingredients:
1 Spoon of Dry Mango
1 Spoon of Cumin powder
½ cup Papaya paste
2.5 teaspoon of Ginger Garlic Paste
1 spoons of Coriander powder
1/2 bowl of Curd/Yoghurt
1 Spoon of Kashmiri deghi mirch powder(chilli powder)
Lime juice – from one Fresh lime. 2 spoons.
2 spoons of Oil
Oil Spray
Chicken seasoning (kick’n chicken) from Weber
Salt to taste.
Fresh chopped Cilantro leaves.
Half onion cut into half slices.
Mint and Cilantro chutney.
RECIPE :
Marinade-
1. Add 1/2 cup yoghurt, teaspoon each of cumin powder, Kashmiri chilli, Dry Mango , Papaya Paste(used as meat tenderizer) and Coriander powder , 2.5 teaspoon of Ginger Garlic Paste, little bit of lime and a bit of oil and mix together until the marinade is consistent with texture and color.
2. Add five leg quarters , mix them properly until the chicken is properly coated with the marinade.
3. Marinate the chicken for a minimum of 6 hrs for good taste . Any lesser would also work but you would find the difference in taste.
On the Grill -
1. Switch ON the Grill , you can also bake at 375 but I prefer the grill to get the top layer charred a bit which adds to the taste.
2. Spray Oil in the grill , I use the Kirkland Canola Spray.
3. Place the chicken in the grill and spray on a little oil on the chicken .
4. I also sprinkled a bit of chicken seasoning (kick’n chicken) from Weber and a little thyme on top of the chicken.
5. Keep turning the chicken and grill for 20 mins.
6. Serve hot with Mint or Cilantro chutney , onion blanched with lime and salt.
Give it a try and let me know in the comments.