How to make Murgh Tangdi Malai - Chicken drumsticks marinated in a rich mixture and grilled.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken (चिकन), Yogurt (दही)
Cuisine : Hyderabadi
Course : Snacks and Starters
Murgh Tangdi Malai Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
For more recipes related to Murgh Tangdi Malai checkout Shawarma, Chicken Seekh Kabab, Chicken Gold Coin, Chicken 65 . You can also find more Snacks and Starters recipes like Crusty Fish Sandwiches, Aloo Tuk Pepper Salt, Bajra Idli, Falafel.
Prep Time : 3.30-4 hour
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Murgh Tangdi Malai Recipe
Chicken skinless 8
Yogurt
Ginger paste 2 tablespoons
Garlic paste 2 tablespoons
Lemon juice 1 tablespoon
White pepper powder 1 teaspoon
Salt to taste
Butter for basting
For marinade
Fresh cream 1/2 cup
Yogurt 3/4 cup
Cream cheese 80 grams
Green chillies finely chopped 4
Fresh coriander leaves chopped 2 tablespoons
Mace powder 1/4 teaspoon
Nutmeg powder 1/4 teaspoon
Green cardamom powder 1/4 teaspoon
Salt to taste
Egg 1
Method
Step 1
Wash and dry chicken drumsticks. Apply ginger paste, garlic paste, lemon juice, white pepper powder and salt and keep aside for fifteen minutes. Apply a little butter or oil for basting and cook for another two minutes in hot tandoor
Step 2
For marinade, hang yogurt in muslin cloth for fifteen minutes to take out excess water (whey). Mash cream cheese to make it into a smooth paste. Mix in yogurt. Add green chillies, mace powder, nutmeg powder, coriander leaves and salt and mix well.
Step 3
Add egg and mix well. Add chicken and fresh cream and mix delicately. Let the chicken marinade for about two to three hours in the refrigerator. Put chicken onto the skewers and cook in a moderate hot tandoor or a preheated oven at 200°C until it is just cooked and slightly coloured.
Step 4
or preheated oven. Serve hot with sliced onions and lemon wedges on a bed of crunchy lettuce leaves.
