Afghani Tangdi Kebab

Ingredients

8 chicken drumsticks

Juice of 1 lemon

Salt to taste

½ red chilli powder

1 cup thick yogurt –hung for 15 minutes

¼ cup thick cream

80 gm grated cheddar cheese

1 egg

Salt to taste

1 tbsp cornflour

2 tbsp ginger-garlic paste

1 tbsp chopped coriander

1 tsp Chaat masala

Method

Wash & pat dry the chicken pieces. Make 2 incissions(not too deep cuts) on each drumstick.

Marinate the pieces with lemon juice, salt  & red chilli powder and set aside for  30 minutes.

Mix cream, cheese, egg, cornflour, ginger garlic paste, salt & coriander to the yogurt.

Pick up the chicken pieces discarding the lemon juice. Marinate the pieces in the yogurt mixture for 2-3 hours or eve  more, but refridgerate while being marinated. You may marinate the chicken overnight too.

Heat an oven at 200c , grill the marinated chicken pieces on a greased wire grill, turning once in between and basting the chicken legs with oil or butter. Grill till tender.

Serve hot sprinkle with some chaat masala and lemon juice.

Serve with mint chutney. Garnish with onion rings.