Discover the Secret to Perfectly Tender Murgh Tangadi Kebabs on the Pan

Get ready to savor the delightful flavors of Chicken Tangadi Kebab, a classic Indian dish that is cooked to perfection in a pan. This recipe features succulent chicken drumsticks marinated in a fragrant blend of spices, ensuring each bite is a burst of aromatic deliciousness.
Prepare to be captivated by the enticing aroma as you marinate the chicken drumsticks in a medley of traditional spices, including ginger, garlic, cumin, coriander, and paprika. Allow the flavors to infuse the meat, creating a symphony of taste that will leave you craving more.
Once marinated, heat up a pan to the perfect temperature, allowing the tantalizing aroma to fill your kitchen. As you carefully place the marinated chicken drumsticks in the sizzling pan, watch as they gradually cook to perfection. The outer layer crisps up to a golden-brown hue, while the inside remains juicy and tender, ensuring a delightful texture in every bite.
As you turn the chicken drumsticks in the pan, the fragrant spices continue to release their essence, enveloping your senses and building anticipation for the flavorful feast ahead. The gentle sizzle and the enticing aromas are a testament to the culinary masterpiece you are creating.
Serve the Chicken Tangadi Kebabs hot, garnished with fresh coriander leaves and a squeeze of lemon juice for a tangy twist. These kebabs can be enjoyed as an appetizer, paired with mint chutney or yogurt dip, or as a main course with a side of aromatic basmati rice or naan bread.
With its rich flavors, tender meat, and aromatic spices, Chicken Tangadi Kebab cooked in a pan is an irresistible dish that will impress your family and friends. Get ready to embark on a culinary adventure that brings the authentic taste of Indian cuisine right to your plate.
Ingredients
FOR MARINADE
1) chicken legs - 6 leg pieces
2)lemon juice - 1 tea spoon
3)hung curd - 1/4 cup
4)green chilies - 2 -3 chilies crushed
5)salt - 1 tea spoon
6)kasuri methi - 1 tea spoon raosted and crushed
7)cumin powder - 1/2 tea spoon
8)turmeric powder - 1/4 tea spoon
9)black pepper powder - 1/2 tea spoon
10)ginger garlic paste - 1/2 tea spoon
11)cardamom crushed - 1/2 tea spoon
12)freshly chopped coriander - some
13)cashew paste - 3 table spoon
FOR COOKING
1) OIL - 3 TABLE SPoon
PROCESS AND METHOD
FOR CHICKEN MARINADE
In a bowl, place 6 chicken leg pieces. To marinate the chicken for the Chicken Tangadi Kebab, combine 1 teaspoon of lemon juice, 1/4 cup of hung curd (strained yogurt), 2-3 crushed green chilies, 1 teaspoon of salt, 1 teaspoon of roasted and crushed kasuri methi (dried fenugreek leaves), 1/2 teaspoon of cumin powder, 1/4 teaspoon of turmeric powder, 1/2 teaspoon of black pepper powder, 1/2 teaspoon of ginger garlic paste, 1/2 teaspoon of crushed cardamom, and a handful of freshly chopped coriander.
Mix all the ingredients well until the chicken legs are evenly coated with the marinade. Then, incorporate 3 tablespoons of cashew paste into the mixture, ensuring it is well combined.
Allow the chicken legs to marinate in this flavorful mixture for 4-5 hours. This will allow the spices and flavors to penetrate the meat, resulting in a delicious and tender kebab.
Make sure to evenly distribute the marinade and ensure that each chicken leg piece is coated for optimal flavor infusion.
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To cook the marinated Chicken Tangadi Kebabs in a nonstick pan, follow these steps:
Heat a nonstick pan over medium heat and add 3 tablespoons of oil. Allow the oil to heat up.
Carefully place the marinated chicken leg pieces in the hot pan. Fry each side of the chicken for 2-3 minutes on high heat. This will help sear the chicken and lock in the flavors.
Once both sides are nicely browned, reduce the heat to low. Cover the pan and let the chicken cook for 15 minutes on low flame. The cover will help retain the moisture and ensure even cooking.
After 15 minutes, remove the cover and apply the remaining masala from the chicken marinade to the chicken pieces. This will enhance the flavor and add an extra layer of spice.
Once the remaining masala is applied, cover the pan again and cook for an additional 5 minutes on low flame. This will allow the flavors to meld together.
Finally, uncover the pan and increase the heat to medium. Mix the chicken and masala well, allowing any excess liquid to evaporate. Continue to cook, stirring occasionally, until all the liquid has evaporated and the chicken pieces are nicely dry roasted.
Once the liquid has evaporated and the chicken is cooked through, your Chicken Tangadi Kebabs are ready to be served. Transfer them to a serving platter and garnish with fresh coriander leaves. Enjoy these flavorful kebabs as a delicious appetizer or as part of a main course
Thank you
Just Smile And Cook
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#murghtangdikebab #chickenrecipe #kebab
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[@vijay_1143]

Yummy as usual
Wanted to see more varieties like desserts

[@recipebyme]

Wow dear itnay mazay ki Recipe banai hai apny yummy 😋🤤❤️🎉

[@personfrom3036]

Looking so tasty 🤤

[@usmanpeerzada5523]

Zabrdast 👍

[@Islamictrending855]

youtube.com/@user-qp8fj5ol5b

[@justcookwithsha]

Wowo…look good and delicious 😋 yummy ❤

[@Islamictrending855]

youtube.com/@user-qp8fj5ol5b

[@Mehakasmr19]

Which camera do you use ...And which editing app plzzzzzzz tell me