Boom Chicken Tangdi Kebab Garam Masala | Kebab Vibes

Description

You Will Need:

Mustard Oil: 50 ml
Ghee/Butter: 4-5 tbsp
Chicken: 1 kg
Meat Fat: 50g
Hung Curd: 4-5 tbsp
Coriander: 1 cup
Mint: 1/2 cup
Turmeric: 1/2 tsp
Onion Paste: 3pc
Besan: 1 tbsp
Cashews: 15 pc
Ginger-Garlic Paste: 1-2 tbsp
Green Chilli Paste/Crushed: 12pc
Salt & Chilli: To taste

For a delicious taste, follow the recipe below.

Cooking Instructions:

1. Initial Marination
Insert deep cuts into the chicken pieces. Wash and pat them dry. Marinate with 1 tablespoon salt, ½ lemon juice, green chilli paste, and 1 tablespoon ginger garlic paste. Let it rest for 1 hour.

2. Prepare Green Paste
Grind fresh coriander leaves, mint leaves, ginger garlic paste, and cashews into a smooth paste. Set aside.

3. Final Marinade
In a bowl, whisk together the green paste, hung curd, BOOM Chicken Tangdi Kebab Garam Masala, red chilli powder, salt, roasted besan (gram flour), ghee or melted butter, mustard oil, and juice of ½ lemon. Mix well. Apply this marinade generously over the pre-marinated chicken, making sure it gets into all the cuts. Marinate for at least 2–3 hours (overnight is best for deeper flavor).

4. Roast the Chicken
Cook the marinated chicken using your preferred method:
In the oven, preheat to 375°F (190°C) and roast for 45 minutes, basting occasionally with melted ghee or butter.
In a tandoor, roast until charred and fully cooked.
Or sauté in a pan on low flame until the chicken is tender and perfectly roasted.

5. Serve
Serve hot with mint chutney, sliced onions, and lemon wedges.

Enjoy your aromatic and flavorful Kebab!