Chicken Tangari 
Here we bring you a lip-smacking dish which
is easy to cook and a good appetizer for brunch or Starter. Summers being
around this is an ideal dish to be cooked during summers.
Benefits of the dish:
- Low in calorie
- Light for stomach
Preparation Time:
15mins Cooking Time: 10
mins
Ingredients
6 pieces of chicken leg pieces
½ cup curd
1 whole black cardamom
1 bay leaf
½ tsp ginger garlic (grated)
Salt to taste
1tbsp Olive oil
½ tsp garam masala powder
Red chili powder to taste
1 tsp Kasoori Methi leaves
Method:Firstly soak the leg pieces in Luke warn
water and add ½ tsp salt for 15 mins. Heat the griddle (preferably nonstick) on
high gas flame then add the olive oil (refined / mustard), then put in the bay
leaf and whole black cardamom [please note the oil should be nicely warmed as
in when the bay leaf & cardamom is added it should splutter], add the leg
pieces (drained the chicken pieces) and fry for two minutes on medium gas
flame, then add ginger garlic paste, salt, chili and fry the leg pieces till
the color of leg pieces starts changing. Add the curd and let it cook till it
get dried and at last add the Kasoori Methi. Serve it with rumali roti / Paranthas and
pudina ki chattni.
Tips for cleaning the leg pieces: - Ensure to
remove the skins and fats from the leg pieces, it will minimize the intake of
saturated fat.