Tangadi kabab is a yummy starter ,it is prepared by marinating chicken pieces in cashew nut paste,ginger garlic, yogurt and green chilly paste which gives a rich taste to chicken,tangadi kabab can be prepared both for with bone or without bone chicken pieces,i have taken boneless chicken pieces to prepare Tangadi kabab.
Preparation time 10 min
Marination time – 4 hrs
Serves – 4
Boneless chicken pieces – 500 gms
Garlic – 10 cloves
ginger – 1 inch
green chilies – 2 to 4 no’s
Kasuri methi – 1 tbs
Yogurt – 1 cup
cashew nut – 1/2 cup
Salt to taste
Oil to fry
How to make or prepare tangadi kabab –
Take a mixer jar grind ginger,garlic and green chillies together without adding water and keep aside.
Next make a paste of cashew nut.
Take a bowl add chicken pieces,grounded paste,yogurt ,kasuri methi and salt to taste and marinate for 4 hrs in refrigerator.
After marination take a skewer or a tooth pick arrange them as shown in the image.add oil/butter in a pan and fry till golden brown in colour in a low flame.
Flip to the other side the other side and cook till it is done,remove it and arrange it in a serving dish sprinkle chaat masala on it and serve hot with onion and lemon pieces.