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The ingredients needed to cook Kesri murg tangdi kabab:
- Get 12 Chicken leg pieces
- Provide 1 cup Hung curd
- Take 2 tbsp Ginger garlic paste
- Use 1 Sliced onion large size
- Provide to taste Salt
- Provide 1 tbsp Fennel powder
- Use 2 tsp White pepper powder you can adjust as per your taste
- Use 3 tbsp Lemon juice
- Take 1 tsp Roasted cumin powder
- Prepare 1 tsp Green cardamom powder
- You need 1 pinch Nutmeg powder
- Get 1 tsbsp Gram flour
- Provide 1 tbsp Saffron threads soaked in 2 tbsp milk
- Use As needed Butter for basting
- Provide 2 tbsp Desi ghee
Instructions to make Kesri murg tangdi kabab:
- Heat a pan and dry roast the gram flour. - Clean and wash the chicken then make slashes in them. - Heat the ghee in a pan and fry the onion slices till golden, put the fried onion in mixer jar and blend with curd and soaked saffron.
- Take a large mixing bowl add gram four, nutmeg powder, white pepper powder, ginger, garlic paste, cumin powder, cardamom powder, lemon juice, fennel powder, curd mixture, chicken pieces and butter mix well. - Cover and let it marinate for 2 hours. - Now take the chicken out and add salt mix well.
- Preheat the oven to 250 degree, line the tray with foil paper and grease the tray with oil or butter then arrange the chicken pieces in the tray and put then in oven for 20 minutes, Take out the tray then baste with melted butter and reduce the heat to 150% roast for 15 minutes more. - Now need to flip the chicken pieces, baste with butter and again roast for 10 to 15 minutes. - Serve hot with green chutney, onion rings and some lemon slices.
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