Before we were introduced to kfc for their finger licking burgers and buckets, Tangdi fry was every child’s delight. And it still continues to rule everyone’s heart. Crispy fried chicken legs marinated with hot spices and served with a dash of lemon and mint chutney is my next favourite after tandoori chicken. It’s an amazing starter that can be relished by both young and old alike. I hope you like the recipe and enjoy making your very own starter for your next house party. Do try out my murgh malai tikka recipe which is another crowd pleaser 🙂
- 1 kg chicken legs
- 2 tbsps gram flour
- 1/2 tsp red chilli powder
- 2 tsp coriander powder
- 2.5 ginger garlic paste
- 2 tsps cumin powder
- salt to taste
- 2 green chillies
- 3 green cardamoms
- 2 – 3 cloves
- 3 – 4 peppercorns
- oil to shallow fry
- 1/2 tsp turmeric powder
|Marination time : 2 hrs||Cooking time : 20- 30 mins||Serves : 3 – 4|
Procedure to make Tangdi fry
Grind all the spices along with the gram flour to a rough paste and set aside.
Clean, wash and pat dry the chicken. Then with a sharp knife make multiple slits to it or with a fork poke the chicken legs all over.
Then rub the ground, rough paste to the chicken legs and marinate it well for a minimum of 2 hrs or more
Now heat a little bit of oil in flat pan and place the chicken legs on top.
Fry on low – medium heat until they are crisp and golden brown from both sides. Ensure that the chicken is cooked well from the inside. You could cover and cook once you have flipped the chicken but not before that or else it may not turn crisp
Your tangdi fry is ready to be served