Spiced Methi Pudina Tangdi - Chicken

Dipayan Ghosh
“Fresh Methi (Fenugreek leaf) always give a unique and different flavor to the dish. Making popular chicken drumsticks/Tangdi with, Spice and infused aroma of Methi, that create extraordinary fusion flavor & taste on your table.”
  • Ginger & garlic paste – 2 tsp
  • Lemon juice – 2tbsp
  • Mustard oil – 40 ml
  • Fried fresh methi paste (Fenugreek leaves) – 1tbsp
  • Mint paste – 1 tbsp
  • Green chilli – 3 pcs
  • Hung curd – 4 tbsp
  • Coriander powder – 1tsp
  • Cumin powder – 1tsp
  • Turmeric powder – ½ tsp
  • Salt – to taste
  • Chat masala – ½ tsp
  • Chilli powder – 1tsp
  • Clean & slitted chicken leg – 2 number
  • Onion slice & mint chutney to serve

Method

First marination: - 
Add ginger garlic paste – 2tsp, lemon juice – 2tbsp, salt – to taste and mix it well. Marinate cleaned chicken leg nicely & rest for 15 mins.

Second marination: -
Hung curd – 4 tbsp, fried fresh methi paste (Fenugreek leaves) , green chilli , mint paste , salt – to taste , cumin powder – 1 tsp, coriander powder – 1 tsp, chat masala – ½ tsp, chilli powder – tsp, turmeric powder – ½ tsp & Mustard oil – 40 ml – mix well.

Final Marination: -
Add the “Second marination” to the marinated chicken legs. Mix well.

Roasting: - 
Roast marinated chicken leg in pre-heated oven for 12 mins @ 180 deg/C .
Apply oil & further roast for 18 mins @ 160 deg/C

Serve hot with Mint chutney & Onion. 
 

About Dipayan

Dipayan Ghosh

Chef Dipayan is an artist of Flavours & Taste - who is passionate to create an amalgamation of flavours that blend well and also rebellious to create ...      More about Dipayan..

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