Chicken Tangri Masala

So after a scorching and tormenting summer, finally monsoon knocked the doorsteps of Pune, “The City that Forgives”, forgave sun for all the blaze. The cool breeze pushed me to switch off the AC and embrace the natural air conditioner. That feeling mesmerized me and people who know me, know what’s my next stop – kitchen, to cook one of my signature dishes Chicken Tangri Masala.

Marination

  • Chicken drumsticks (Tangri) – 8 pcs ~1000 gm
  • Sour curd – 200 gm
  • Egg – 1 pc
  • Turmeric powder – 1 tbsp
  • Red Chilli powder – 2 tbsp
  • Ginger-Garlic paste – 2 tbsp

Whisk the egg and curd until there are no chunks. Add ginger-garlic paste, turmeric powder, and red chili powder and whisk them together. Now add the chicken drumsticks and coat them well with the marinade. Keep them in the refrigerator for 2 hours. While the chicken gets pampered, let’s work on the rest of the ingredients.

Sinful Masala

One of my secrets include deep frying finely chopped onions (4 pcs~300 gms) until brown and then grinding them. This is to be used when your chicken is halfway through.

Dry Spices

  • Cumin seeds ~ 1 tbsp
  • Dry red chili – 3 pcs
  • Bay leaves – 4 medium pcs
  • Cinnamon – 1″x2 pcs
  • Green cardamom – 4 pcs
  • Black cardamom – 1 pc
  • Cloves – 5 pcs
  • Ghee – 4 tbsp

In a pan, add 2 tbsp ghee and 2 tbsp of mustard oil. You can opt for refine oil or any other oil of your choice. Once the oil is hot, add the red chilies followed by bay leaves, cumin seeds and rest of the dry spics. Saute them well for a minute or so to get the mesmerizing fragrance of the spices. Now that our dry spices are ready, let’s work on the rest.

The Masala

  • 4 onions finely chopped ~300 gms
  • 4 green chilies finely chopped
  • Ginger-garlic paste – 3 tbsp
  • Kashmiri red chili powder – 2 tbsp
  • Coriander powder – 1 tbsp
  • Cumin powder – 1 tbsp
  • Black pepper powder – 0.25 tbsp
  • Paste of 10-12 cashew nuts
  • Finely chopped green coriander – 1 tbsp
  • Fresh cream – 2 tbsp
  • Puree of 5 tomatoes ~400 gms
  • Ghee – 2 tbsp
  • Mustard oil – 4 tbsp
  • Salt – 3 tpsp
  • Sugar – 0.5 tbsp

Now that the dry spices are sauteed I prefer adding the green chilies and let them infuse with the oil for a minute or so.

????Do note that most of my recipes are high on chilies, you can reduce the amount or skip the step completely????

Next to chilies would be the onions. Mix it well with the dry spices and cover the lid for a few minutes. The goal here would be to get the onions brown. In the meantime, our chicken is marinated so let’s get it a ride of shallow frying. In another pan, add 4 tbsp of mustard oil and once the oil is yellow add the chicken drumsticks.

????Keep a safe distance from the pan to avoid burns while adding the marinated drumsticks in the oil ????

Cover the lid of the pan and let the drumsticks get shallow fried. Keep stirring the drumsticks in between to ensure they don’t burn. Once you see them leaving the flesh, they are ready.

In the meantime, the onions have turned light brown and it’s time to add ginger-garlic paste and stir the mixture quickly for 2 minutes or so. Add 1 tbsp of salt and over the lid again. Once the onions have turned completely brown, it’s time to add the powder spices. Add Kashmiri red chili powder, coriander powder and rest of the powder spices and cover the pan. Once the mixture starts leaving oil, it’s ready for some smoothies in the form of fresh cream and cashew nut paste.

Now that the masala is cooked, let’s add some coriander leaves and stir the mixture for a minute. Add the tomato puree and cover the lid for 4-5 minutes. Stir the mixture again so that it doesn’t stick to the bottom of the pan. Add 2 tbsp of ghee to the mixture and after a minute or so add the drumsticks you shallow fried sometime back.

Keep stirring the drumsticks after every couple of minutes. I like to add the remaining salt and a couple of slit green chilies at this stage. You will notice that I haven’t added water yet as I want to keep it dry. If you like gravy based recipes, add some water, preferably boiled water added 30-50 ml at once. Cook the drumsticks for 25 minutes and you should be done!!!

So our Chicken tangri masala is ready to be served. Add some fresh coriander leaves to add to the charisma of the chicken and serve it with plain parathas, chapati or fried rice.

So when are you trying it?
Do share your valuable feedback in the comment box below and stay tuned to calorie-filled recipes. Till next time adiós????

2 Comments Add yours

  1. Anika Srivastava says:

    Sounds delicious! I use the fried onion paste in my masalas too. It delightfully adds to creaminess and taste of the gravy.
    Love this preparation. Up for it!

  2. Antara Sarkar says:

    Looks yummy… Nonton😋😋😋You are not only a good chef but a mindful writer too… Extra 👏 for this write up… Keep cooking.. Keep posting 😊😊

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