![]() Spice powders : I have used a regular but flavorful garam masala powder. I have included instructions for all of these. Grilling: These drumsticks can be grilled over direct fire, on a tawa/ griddle or even in a oven. During marination, chicken not only absorbs flavors of the spices but also tenderizes which helps it to cook down to soft & succulent texture. Marination is the key to make succulent kababs. The recipe shared here is the same as you would get in any standard restaurant serving Mughlai food except for the chilli powder.Ĭhicken: If you plan to grill the chicken on the stove top using your tawa, then do choose medium sized drumsticks as the very large ones may not cook well inside. ![]() If serving these tangdi kababs as appetizers then they are great to serve with some mint kebab chutney or with green chutney. These can be served as appetizers or serve them as a side with your pulao, biryani or any pilaf. If you love the cream and subtle flavors of spices on your grilled tangdi kababs then you will simply love these. So the only change I have made here is using red chilli powder. We always have a problem with the grilled meat that looks pale in color and it is almost impossible for me to get my family to eat that. They are very mildly flavored and taste mostly like these Reshmi kabab or malai kabab. So they would look anywhere from pale white to light brown. One thing that is very common among all these is they are lightly spiced and mostly no chilli powder is used. They almost differ from one restaurant to the other. There are so many kinds of tangri kababs served in restaurants. ![]()
0 Comments
Leave a Reply. |