October 11, 2012

Chicken tangri kebab

Kebabs form an important part of the North Indian cuisine. And the most basic kebabs are quite versatile and easy to cook. Therefore, it was a perfect item for a mini ‘Indian cooking class’. And as always my aim was to show something with ingredients easily available. I used the traditional yogurt with ginger and garlic paste as marinade. The dry spices and the mint created the beautiful blend of flavors and aromas. It is always fun to cook or be in the kitchen with aunt Mojca, and enjoy her simple, rustic and flavorful food. Therefore, it was such a pleasure to use with her some aromatics and spices that are not really used in Slovenia and let her enjoy the flavors of those. She was pleasantly surprised with the result. And the best compliment was from uncle Janez, ‘it is a tad bit spicy but it is soo delicious’ he said as we indulged in the succulent aromatic chicken legs.

You can print the recipe for your kitchen here: PRINTABLE RECIPE

(Serves 8)

16 pieces of chicken leg
1.5 cup yogurt
1/2cup chopped mint leaves
1tbsp Kashmiri chili powder
3tbsp ginger-garlic paste
Salt, sugar, oil
Dry spices
1tbsp cumin
1inch cinnamon stick
5-6 cloves
2-3 black cardamom
2-3 dry red chilies
8-10 black pepper


  1. Roast the dry spices and coarsely grind the spices.
  2. Clean and pat dry the chicken legs. Rub the legs with ground dry spices, salt, 1sp of sugar, 2tbsp oil, kashmiri chili powder. When all the chicken legs are nicely coated with the dry spices, add the yogurt, ginger-garlic paste, and mint leaves. Mix well such that all the legs are coated with the marinade. Marinate the chicken legs for at least 2 hours. 
  3.  Line the chicken legs in a baking tray. Bake covered at 200°C for 30 minutes with turning the pieces once in between.
  4. Uncover them and bake for around 10 more minutes until the chicken legs get the brownish color. Serve with raita and other condiments.

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