Page 101 - ICE Today May - June 2020

Tangri Kebab

Ingredients
8 chicken drumsticks
150g of yoghurt
1 lemon, juice only
1 knob of fresh ginger, 1 inch in
length
6 garlic cloves
2 tbsp of gram flour
1 tbsp of ground turmeric
1 tsp garam masala
1 tsp red chilli powder
2 green chillies, deseeded and finely
chopped
1 tsp chaat masala
Salt to taste
1/2 tbsp of vegetable oil them into a paste. Roast the gram wire rack with a drip tray below and
flour over low heat in a non-stick, place in the oven for 20 minutes,
Method dry pan for 2-3 minutes, then allow turning a couple of times during
To begin the dish, place a sheet of to cool and mix with the hung cooking to ensure they are evenly
muslin over a sieve and pour in the yoghurt, ginger and garlic paste, cooked all over. Once cooked,
yoghurt. Tie the corners together ground spices, green chillies and remove from the oven and allow to
and leave to hang over a bowl for salt to season. rest for 5 minutes.
30 minutes. Meanwhile, remove the Add the vegetable oil to the To finish, place the drumsticks on a
skins from the drumsticks and use a marinade, whisk well and add the wire rack under a hot grill and turn
sharp knife to make 2 incisions chicken drumsticks, mixing well to a couple of times until evenly
down to the bone on each side of ensure they are well coated. Place in coloured and cooked through.
the meat. Squeeze over the juice of the fridge for a minimum of 3 Squeeze over the remaining lemon
half a lemon, mix to coat and set hours, ideally overnight. juice and chaat masala and serve
aside. Preheat the oven to 180°C/gas immediately.
Peel the garlic and ginger and grind mark 4. Place the drumsticks onto a