Chicken hariyali tangri

 

Chicken Hariyali Tangri is a delicious North Indian appetizer made with chicken drumsticks marinated in a green (hariyali) paste of herbs and spices, then grilled or baked to perfection. Here's a simple recipe for you:

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Ingredients:

For the marinade:

• 4–6 chicken drumsticks (tangri), skin re
  
  
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• 1 cup fresh coriander leaves
• 1/2 cup fresh mint leaves
• 4–5 garlic cloves
• 1-inch piece of ginger
• 2 green chilies (adjust to taste)
• 1/2 cup thick curd (yogurt)
• 1 tbsp lemon juice
• 1 tbsp mustard oil (optional for aroma)
• 1 tsp garam masala
• 1/2 tsp cumin powder
• Salt to taste

Optional: A few drops of green food color for a restaurant-style look

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Instructions:

1. Clean & Score Chicken:

   • Wash the drumsticks and make small slits in them to help the marinade penetrate.

2. Prepare Hariyali Marinade:

   • In a blender, grind coriander, mint, garlic, ginger, and green chilies to a smooth paste.
   • Mix the green paste with curd, lemon juice, garam masala, cumin powder, mustard oil, and salt.

3. Marinate:

   • Coat the chicken drumsticks thoroughly with the marinade.
   • Cover and refrigerate for at least 4 hours (overnight is best for deeper flavor).

4. Cooking Options:

   a. Oven:

   • Preheat oven to 200°C (390°F).
   • Place drumsticks on a greased tray, bake for 25–30 minutes, turning halfway, until cooked and slightly charred.

   b. Grill:

   • Grill on medium flame till cooked, turning often.

   c. Pan-fry:

   • Heat a little oil in a nonstick pan and cook on medium heat until golden and cooked through.

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Serve with:

• Mint chutney
• Onion rings
• Lemon wedges

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Let me know if you want a version without curd or suitable for an air fryer.