Chicken tangri/tangdi fry Recipe

Cooking Directions

• STEP 1.In a bowl, mix together yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt.
• STEP 2.Add the chicken drumsticks to the marinade and coat them well. Let them marinate for at least 2 hours or overnight in the refrigerator.
• STEP 3.Heat oil in a deep pan or kadai. Once the oil is hot, carefully place the marinated drumsticks in the pan and fry them on medium heat until they are cooked through and golden brown on all sides.
• STEP 4.Remove the fried drumsticks from the pan and place them on a paper towel to absorb any excess oil.
• STEP 5.Serve the Chicken Tangri Fry hot with mint chutney or lemon wedges as a delicious appetizer or starter.

Cooking Tips

• Make sure to marinate the chicken drumsticks for at least 2 hours to allow the flavors to penetrate the meat.
• You can adjust the spice level according to your preference by increasing or decreasing the amount of red chili powder.
• To make the chicken drumsticks extra crispy, you can double fry them. After the first fry, let them cool for a few minutes, then fry them again until they turn golden brown and crispy.

Storage and Serving

• Leftover Chicken Tangri Fry can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the fried drumsticks in a preheated oven at 350°F (175°C) for about 10-15 minutes until they are heated through.
• Serve the Chicken Tangri Fry as an appetizer or starter with mint chutney, lemon wedges, or a side salad.