Tangri Bharwaan 


 Makes 4 

  • 4 chicken legs - choose legs which are broad in shape 
1st MARINADE 

  • 1 tbsp lemon juice, ½ tsp salt, ½ tsp red chilli powder 
2nd MARINADE 

  • 1 cup thick yogurt - hang for 60 minutes in a muslin cloth
  •  ¼ cup thick cream, 2 tbsp grated cheddar cheese 
  • 1 tsp black cumin (shah jeera) - roughly crushed, 1 tbsp cornflour 
  • 1 tsp red chilli powder, 1 tsp salt, a pinch of haldi, 1 tsp garam masala 
  • 1 tbsp ginger-garlic paste 1 tbsp barbecue masala or tandoori masala or ¾ tsp chaat masala 
  • 2 tbsp green coriander - chopped 
FILLING 

  • 100 gms chicken mince (keema) 
  • ½ tsp cumin (jeera) seeds, 1 small onion - chopped
  •  ½ tsp ginger-garlic paste, 1 green chilli - chopped 
  • 1 tbsp chopped cashewnuts (kaju) 
  • ½ tsp salt, ½ tsp red chilli powder, ½ tsp roasted cumin (jeera) powder 
  • 2 tbsp grated cheese, 2 tbsp finely chopped coriander 
  1. Wash and pat dry chicken legs. Hit with a rolling pin gently to flatten it. 
  2. Marinate chicken with all ingredients of 1st marinade for ½ hour.
  3.  For filling, heat 2 tbsp oil in a kadhai, add cumin. Wait till golden. Add onion, stir till golden. Add ginger-garlic paste and chopped green chilli. Mix well. 
  4. Add chicken mince, Bruno on a medium flame for 4-5 minutes. 
  5. Add chopped cashew nuts, salt, red chili powder, roasted cumin powder, and coriander. Remove from fire. Add cheese to the filling. Keep aside. 
  6. To make Tangri, pick up a leg from the 1st marinade. Make a very deep cut, lengthwise on the backside of the leg with a knife. Go deep but see that bottom is intact so that filling does not fall out from the other side. 
  7. With your fingers make maximum space inside the cut to stuff the filling. 
  8. Mix all the ingredients of the 2nd marinade together in a bowl.
  9.  Divide the filling into 5 portions. Make rough balls of each portion. 
  10. Fill deep cuts of the legs with one ball of the prepared filling. Keep stuffing the filling in the cut as much as it can take. Try and fill the maximum you can. 
  11. Holding each Tangri carefully, spread the marinade all over, coating well on all the sides with the marinade. The legs should have a thick coating of the marinade. Let it marinate for at least 2-3 hours or more. 
  12. Heat an oven to 180°C. Cover the wire rack loosely with a piece of aluminum foil. Grease the foil. Place stuffed Tangri's on it. Bake for 20 minutes. Baste (pour) 2 tbsp oil on the Tangri's & bake for another 15 minutes. Check with a knife, if the chicken is cooked. Remove from the oven. Serve hot with pudina chutney.

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