My boy’s love for chicken is so deep and profound that whether I bake it, fry it or grill it definitely brings the brightest smile on their face. I get so exhausted and bored of cooking chicken repeatedly that I try to be further innovative with the recipes so that I could enjoy the cooking process more. Chicken tangri kebab or leg piece kabab is a very popular appetizer dish but here I have tried a different variation of it and my family thoroughly enjoyed it. Marinated in hung curd, cheese, cashew paste along with a handful of regular spices, the malai tangri kebab is of subtle flavour that is relished both as an appetizer or even a side dish. Cooked in a hot oven, the spicy aroma fills the entire household and is enough to tantalize your taste bud.

Ingredients

Chicken drumsticks : 8

Hung curd: 6 tsp

Kasuri methi : 1 tsp

Grated cheese : ½ cup

Ajwain : ¼ tsp

Cournflour : 2 tsp

Cardamom powder : a pinch

Mustard oil : 1 tsp

Melted butter for greasing

Lemon juice : 1 tsp

Salt as per taste

For the paste

Garlic : 7 to 8 pod

Ginger : 1 small piece

Green chilli : 6 to 8

Cashew nut : 8 to 10

Step 1

Slit the chicken drumsticks and marinate with lemon juice and salt and keep it aside for about fifteen minutes. Once done squeeze the marinate.

Step 2

Make a smooth paste with ginger, garlic, cashew and green chillies.

Step 3

In a bowl mix together the cashew paste, hung curd, grated cheese, salt, courflour, ajwain, kasoori methi, cardamom powder and mustard oil and mix them all together.

Step 4

Mix the chicken legs with the marinade. Give it all a good massage. Cover it and keep in the fridge for at least a couple of hours.

Step 5

Preheat the airfryer and place the chicken drumsticks on the tray and cook it for fifteen minutes at 200 degrees.

Step 6

Take the baking tray out and brush it with butter and cook it again for another ten minutes.Serve it hot with salad of your choice.

Tip

Make the incision in the drumsticks so that the marinate gets deep inside the flesh.