Tangdi Kabab

Finger foods make great snacks, especially when family comes over.  I think about tangdi kababs often. These smoky, grilled chicken legs are good pick- me-up finger food. The snow-covered grill makes it impossible to grill then, but my sister sends me an Insta Reel with a great alternative!

Small chicken legs are marinated overnight in yogurt, roasted besan, cilantro, dried mint, spices and mustard oil. Roasted in the oven, the legs are brushed with ghee and grilled over an open flame. Prassy, your idea was perfect. Gently charred chicken and a squirt of lime is fine finger food.

TANGDI KABAB

Serves 4

10 small skinless Chicken Legs

1 Lime

2 tablespoons Besan or Chickpea Flour

1/2 cup Yogurt

1/2 cup Cilantro Leaves

1 heaping tablespoon dried Mint leaves

2 teaspoons Ginger Garlic paste

1/2 teaspoon Chile powder

1/2 teaspoon Turmeric powder

1/2 teaspoon Coriander powder

1 teaspoon Garam Masala

1 teaspoon Black Salt

1 teaspoon Fennel Powder

1/2 teaspoon Chaat Masala

2 teaspoons Mustard Oil

1 teaspoon Kosher Salt

Ghee

Limes

Put chicken legs in a bowl. 

Cut the lime and squeeze juice over chicken. 

Dry roast besan in small saucepan over low heat. 

Blend yogurt, cilantro, mint and ginger garlic paste till smooth. Pour it over chicken. 

Add roasted besan, chile, turmeric, coriander and garam masala powders, black salt, fennel powder, chaat masala, mustard oil and salt to chicken. 

Blend well. Cover and refrigerate overnight.

Bring chicken to room temperature for 1 hour before you cook it.  

Heat your oven to 375F/190C.

Line a sheet pan with aluminum foil. Spray foil with nonstick spray or brush the foil with oil.

Arrange chicken in the sheet pan. 

Bake for 25-30 minutes till chicken is done.

You could serve the chicken at this point. 

Or you could grill it over an open flame. I used a small handheld  steel mesh.

Brush the legs with little melted ghee and grill the chicken turning it so all sides get a sear. Finish all the legs in this manner and then reheat in a hot oven for 10 minutes.

Squeeze a little lime juice over grilled legs and dig in.

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