This Haryali Tangdi Chicken recipe marinated with mint, coriander leaves and yogurt will give you an incredibly tender, juicy, moist & delicious weekday dinner. The key to recipe is to use room temperature chicken pieces with bone such as thighs ,drumsticks or legs because they have enough fat to stay moist & juicy once put in the oven or on a hot grill.
Some of the ingredients used in this recipe are
Ingredients
1st Marination for the chicken
1.Chicken drumsticks/legs-350 gm
2.Lemon -1 tsp
3.Turmeric powder -1/2 tsp
4.Salt -To taste
5.Ginger garlic paste-1 tbsp
Directions
Marinade the chicken with the above ingredients and keep it aside for 30 minutes .
Ingredients for the 2nd Marination
Ginger & garlic paste- 1 tbsp
Garam masala powder-1 tsp
Salt-1/4 tsp
Lemon juice -1 tsp
Coriander leaves finely chopped-30 gm
Mint leaves -20 gm
Green chilies -2
Hung curd -80 gm
Directions
1.In a bowl add all the above ingredients and mix it well.
2.Add the marinated chicken in this yogurt mixture and let it rest for 4-6 hours or overnight.
3.Pre heat the oven at 180 C for ten minutes.
4.In a baking tray cover & place the chicken in an aluminium foil and grill it for about 20 minutes. Remove it gently from the oven and brush it with some butter ,cover it again with aluminium foil and put it back into the oven for another 15 minutes or until done. The foil helps the chicken to retain its juices and remain moist.
5.Once done, remove it once again from the oven .Garnish it with onion rings, lemon wedges and mint leaves. Serve hot along with mint chutney
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