I simply love a good kabab. Its my weakness. I try and create different kinds of kababs playing with flavours each time. Tangdi kabab is a popular dish served in indian restaurants. Succulent melt in the mouth chicken legs are marinated and then roasted in a hot tandoor oven. The result is a tender and yet flavourful juicy bite of chicken. Well, I tried to recreate this amazing kabab for a barbecue party. I decided to use boneless chicken leg and thighs for quicker cooking time and easy eating. My butcher deboned the legs and thighs for me to perfection. Ofcourse not all of you have a wonderful butcher like mine, so you can either buy boneless chicken thigh pieces at your supermarket or make it with the bones.

INGREDIENTS:

6 chicken legs and thighs, with the bone or boneless

1 cup of thick white yougurt ( curds, dahi)

3 tablespoons of ginger garlic paste

1 teaspoon of ajwain (caraom seeds)

2 tablespoons of lemon juice

red chilli powder and salt to taste

1 teaspoon of garam masala

METHOD:

Powder the ajwain (carom seeds) in a blender. I used my lovely magic bullet. Keep aside. Mix all the other ingredients with the powdered carom seeds and mix well. Marinate your chicken in this overnight. Next day heat a grill, or barbecue and grill till done and browned. Serve with a salad, chutney or any kind of roti and naan. Its absolutely delish and without a drop of oil! For those who want a restaurant taste can baste it with some melted butter.