Tangri Chicken

Tangri is an Indian word translated as chicken drumstick, though it doesn’t really translate exactly. This recipe for Tangri Chicken does not actually use drumsticks, though you can if you like to.

One of those dishes which have traveled from the Levant through to Pakistan and Afghanistan. It is mostly made in India, and many recipes include a food colouring to make the chicken look orange, as though it is full of something like saffron.

Personally I don’t really like this idea, and prefer to leave the colouring out – after all it doesn’t actually do anything.

When the marinade is used you can actually use it as a sauce or mix it with a curry or whatever. Once cooked the tangri chicken will last all week making it useful for lunches.

It is a simple marinade to make:

You will need:
500 g chicken – I used breast sliced.
1 inch ginger grated
3 garlic cloves, bashed and chopped and bashed and chopped ….
Juic of 1 lemon
1 taspoon to 1 tablespoon of cayenne (depending on how hot you want it)
2 tablespoons of Garam Masala.
220 ml yoghurt.

Simply mix the ingredients and then pour over the chicken. Indian recipes add food colouring (why?)

Leave for at least an hour – best overnight.

Grill or bake or fry the chicken out of the marinade.

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