Murgh Tangdi Kebab
12 chicken drumsticks, 80g each, make gashes on each
1 tbsp ginger-garlic paste
For the marinade, blend together
100g finely grated Cheddar cheese
10g each, chopped ginger and green chillies
20g chopped coriander
5g crushed black pepper
Garam masala and green cardamom powders, a pinch each
For basting, blend
2 egg yolks
5g chopped coriander
10g chopped onion
Salt, to taste
Apply ginger-garlic paste and a little salt on each drumstick. Keep aside for 30 mins. Coat the drumsticks with the seasoned marinade and refrigerate for about 6 hours.
BBQ or shallow-fry till almost done. Baste each drumstick with the basting mixture and cook till the meat is tender. Serve hot.