Recipe : Murgh Tangri Kebab

Preparation Time : 10 minutes
Cooking Time : 12 minutes
Settings : Full-100%, Crisp/Bake mode

Ingredients :

• Chicken drumsticks - 8

• Hung yoghurt – ½ cup

• Garlic cloves, peeled - 15

• Ginger, peeled – 2 inch

• Green chilies - 4

• Fresh coriander leaves – ¼ cup

• Turmeric powder – ¼ tsp

• Mace powder – ¼ tsp

• Black pepper powder – 1 tsp

• Cumin powder – 1 tsp

• Lemon juice – 3 tbsp

• Salt – 1 ½ tsp

• Oil – 2 tbsp

• Gram flour powder – 2 tbsp

• Cream cheese – 3 tbsp

• Butter – melted - ¼ cup

Method :

• Wash drumsticks well and prick them to allow the marinade to seep through.

• Add all the ingredients (except melted butter) and in a blender, grind to a smooth paste.Marinate the drumsticks with the ground paste, and allow to marinate in the refrigerator for 3-4 hours.

• Preheat the CRISP plate using the CRISP mode for 3 minutes with the turntable rotating.

• To grill the drumsticks, remove them from the marinade and place them on the CRISP plate.Set the timer at 3 minutes, then turning the sides of the drumsticks set the timer for another 3 minutes.

• Turn the sides of the drumsticks once again, to ensure even cooking and browning and set the timer for another 3 minutes.

• Baste the drumsticks with the melted butter and serve hot along with mint and coriander chutney.