Name: Hariyali Chicken Tangdi Kabab recipe by Anshu Matta at BetterButter
Prep time: 240 min
Cook time: 25 min
Total time: 265 min
Yield: 4
Ingredients: Whole chicken legs - 4; Hung curd - 3 tbsp; Coriander & Mint paste - 3 to 4 tbsp; Green chili paste - 1 tbsp; Ginger-Garlic paste - 1/2 tbsp; Lemon juice - 1 tbsp; Roasted gram flour - 1 tbsp; Salt - as per taste; Black pepper powder - 1 tsp; Garam masala powder - 1 tsp; Amchur powder - 2 tsp; Coriander powder - 1 tsp; Oil/butter - for basting; Edible green color (optional, for a more striking green color) - I did not use it

ABOUT Hariyali Chicken Tangdi Kabab RECIPE

Bursting with fresh flavors of coriander, mint and lemon, this Hariyali Chicken Tangdi Kabab is one recipe that is sure to set your bar-be-que party on fire. Do try it once and leave your comments below stating how it turned out.

Ingredients Serving: 4

Whole chicken legs - 4
Hung curd - 3 tbsp
Coriander & Mint paste - 3 to 4 tbsp
Green chili paste - 1 tbsp
Ginger-Garlic paste - 1/2 tbsp
Lemon juice - 1 tbsp
Roasted gram flour - 1 tbsp
Salt - as per taste
Black pepper powder - 1 tsp
Garam masala powder - 1 tsp
Amchur powder - 2 tsp
Coriander powder - 1 tsp
Oil/butter - for basting
Edible green color (optional, for a more striking green color) - I did not use it

Instructions

Combine all ingredients except oil/butter and chicken in a big bowl to make a thick marinade.
Wash and clean the chicken legs thoroughly and make deep slits on them.
Rub the legs with good amount of marinade all over and refrigerate covered with a cling wrap for 3 to 4 hours.
When ready to cook them, heat a grill pan and brush with few drops of oil.
Grill the chicken on low-medium flame, flipping and basting with butter at regular intervals. Kababs should be fully cooked in about 20 to 25 minutes.
Serve them hot with some onions and lemon wedges.

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