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Saturday, March 26, 2011

Pahadi Tangri by Chef Shireen Anwar

Chicken drumsticks                                        8
Yogurt                                                                 1 cup
Mint leaves                                                        12
Green chilies                                                    15
Oil                                                                       1/4 cup
Cumin Powder (pissa hoa zeera)                1 tsp
Mango pickle                                                    1 tsp
Ginger garlic paste                                          1 tbsp heaped
Black salt                                                           1/4 tsp
Dry fenugreek leaves (Kastoori Methi)         1/4 tsp
Coriander leaves (Hara Dhania)                   3 tbsp
Cream                                                                4 tbsp
Coriander powder (Dhania Powder)            1 1/2 tsp

-       Grind together green chilies, ginger garlic paste, mint leaves and coriander leaves into a fine paste, marinate 8 drumsticks in this paste, also add in cream, coriander powder, cumin powder, black salt, dry fenugreek leaves and mango pickle, leave it for at least 4 hours.
-       Bar B.Q or bake for 45 minutes till they are done, take a pan put chicken drumsticks with a burning coal, drop oil on coal and cover the pan for 1 minute.
-       Serve hot with slices of lemon, onion rings and mint leaves.
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