Stuffed Tandoori Tangri recipe

Stuffing Ingredients:

4 – Chicken leg pieces
100 g – Chicken keema
1 – Finely chopped onion
1/2 tsp – Cumin
1 tsp – Ginger garlic paste
2 tbsp – Chopped cashew nuts
1 – Green chIlli chopped
1/2 tsp – Cumin powder
1/2 tsp – Chilli powder
2 tbsp – Grated cheese
2 tbsp – Chopped coriander
Salt (to taste)
Oil

Marinade Ingredients:

1 tbsp – Lemon juice
1 tbsp – Red chili powder
1/2 tsp – Salt
1 cup thick hung curd
1/2 cup – Thick cream
2 tbsp – Grated cheese
1 tsp – Jeera (crushed)
1 tbsp – Cornflour
1-2 tsp – Red chili powder
Turmeric (pinch)
1 tsp – Garam masala
2 tbsp – Ginger garlic paste
1 tbsp – Tandoori masala
2 tbsp – Chopped coriander
3 tsp – Oil
salt (to taste)

Method:

*Create a proper stuffing by heating 1 tbsp oil in a pan and adding cumin seeds, finely chopped onions and sauteing until it turns transparent. Add ginger-garlic paste and green chilies and saute till onion turns golden. Add minced chicken and stir fry for 4-5 minutes and then add all the ingredients listed under it except cheese. Remove from flame and keep aside to cool.

*Wash the chicken legs and marinade them for around two hours; the longer the better.

*With your fingers, make maximum space in the chicken legs to stuff. Make rough balls of the stuffing and fill each cut with a stuffing ball. Try to fill as much as possible.

*Place the stuffed marinated legs on a greased grill for about 20 minutes and your stuffed tangri are ready to be served.


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