Tangdi Kabab

by Alfred Prasad

Starter Medium ​​​​​​​ 4 ​​​​​​​ Prep/Cook: 45 minutes, plus marinating time

INGREDIENTS

8 chicken drumsticks

150g of yoghurt

1 lemon, juice only

1 knob of fresh ginger, 1 inch in length

6 garlic cloves

2 tbsp of gram flour

1 tbsp of ground turmeric

1 tsp garam masala

1 tsp red chilli powder

2 green chillies, deseeded and finely chopped

1 tsp chaat masala

salt

1/2 tbsp of vegetable oil

METHOD

1. To begin the dish, place a sheet of muslin over a sieve and pour in the yoghurt. Tie the corners together and leave to hang over a bowl for 30 minutes

2. Meanwhile, remove the skins from the drumsticks and use a sharp knife to make 2 incisions down to the bone on each side of the meat. Squeeze over the juice of half a lemon, mix to coat and set aside

3. Peel the garlic and ginger and grind them into a paste. Roast the gram flour over a low heat in a non-stick, dry pan for 2-3 minutes, then allow to cool and mix with the hung yoghurt, ginger and garlic paste, ground spices, green chillies and salt to season

4. Add the vegetable oil to the marinade, whisk well and add the chicken drumsticks, mixing well to ensure they are well coated. Place in the fridge for a minimum of 3 hours, ideally overnight

5. Preheat the oven to 180°C/gas mark 4

6. Place the drumsticks onto a wire rack with a drip tray below and place in the oven for 20 minutes, turning a couple of times during cooking to ensure they are evenly cooked all over. Once cooked, remove from the oven and allow to rest for 5 minutes

7. To finish, place the drumsticks on a wire rack under a hot grill and turn a couple of times until evenly coloured and cooked through. Squeeze over the remaining lemon juice and chaat masala and serve immediately