Oil Free Chicken Tangdi Kabab

I personally believe that one of the most significant discoveries made by Indian food connoisseurs was the marriage of chicken and curd which is either grilled or roasted. One of the most appreciated among all the chicken curd combination dishes is either chicken tikka or chicken Tagri kabab or even simple gravy dishes. As far as various kababs are concerned, there are various issues that are often raised such as the manner in which they are cooked or the amount of oil that it takes to cook/grill/fry them. This dish is especially special because it is this dish that I made first in my new house after marriage and it became an instant hit with my husband's Mom.

I personally have started preferring this recipe because there is no use of oil, it is diabetic friendly and retains and locks all goodness of protein in it. However, on the flip side I have successfully made this dish only in  microwave or oven and not over flame. The present reciepe for chicken tagdi kabab is made in Microwave.

Serves 3 (2 pieces each)

WHAT TO EAT: Try having this dish with simple Russian salad or just cut julliens of onion and cabbage and lettuce and mix with with mayonaise. You can try this with some nan or roomali roti too.

WHAT TO DRINK:  Plain simple beer but of course my husband prefers to have a peg of good scotch with it. Though I personally prefer water with this

POINTERS

• Any kabab can be a tricky affair especially with the difference in tenderness of the flesh and crust. The point is that while the upper crust needs to be crunchy, the inside must be tender and soft and not rubbery. Therefore crusting the kabab in oil free version is a must.
• To make the kabab more juicy try soaking for a longer period say more than 6 hrs. Also try pricking the chicken leg with a fork so that the curd and herbs enter deep into the chicken. 
• Cooking is simple chemistry and knowledge of biology in kitchen. For instance, when you are soaking the chicken towel dry the pieces so that the marination mix enters the pieces faster and deeper. 

INGREDIENTS

1/2 kg or 6 chicken drumsticks/legs
1 cup curd preferrably sour
1 tbsp kashmiri Mirch powder
1 tbsp cumin/ jeera powder
1/2 tbsp garam masala powder
pinch of chaat masala/ aamchoor powder
1 tbsp gram flour/ besan
1 tbsp rice flour
salt to taste
Charcoal
Ghee

METHOD

• Take the chicken legs and using a kitchen towel dry them, later fork the chicken legs. Put aside.
• Take a mixing bowl pour in the curd into it and whisk well. Add Kashmiri Mirch powder, jeera powder, garam masala powder and salt, whisk again. Now add besan and rice flour into the mix and whisk. 
• Add chicken legs into the mixture and marinate for atleast 3 hrs. Though I prefer marinating for maximum 12 hrs. 
• Pre-heat the microwave oven for 2 minutes on HIGH. 
• Place the marinated chicken legs on a microwavable non-stick plate. Place it inside the microwave for 10 minutes on HIGH. 
• Once the chicken is done take the tagdi kababs out in a serving dish with lid. Take the charcoal and burn in on flame until it turns red. Place a small katori/bowl in the serving dish and put the burning charcoal in it and quickly add a spoon of ghee into it. Quickly close the lid. This will add smoky flavour to the kabab.
• After a minute open the lid and take off the katori, sprinkle some aamchoor powder over it. Serve the Chicken Tagdi Kabab hot with green chutney.