Methi Murg Tangdi Kebab

It’s the last weekend before school re-opens (Yay!) and I decided to treat Nabeel with his favourite food – Chicken. It’s Ramzaan too so I narrowed down on an Indian recipe this time which would double up as our iftar treat 🙂
On an average, Non-Indian recipes (read baking recipes) out number Indian recipes on my blog, why? Because, I usually am bored cooking up the everyday (& boring) dal, chawal subzi, that’s why the blog recipes are an exclusive affair to keep the interest alive. Therefore, today’s recipe is a sumptuous Indian Grill – Methi Murg Tangdi Kebab.

methi murg tangdi kebab

Before moving onto the recipe here is a bit about why this title. Honestly, this is the very first time I struggled to name my dish. I like my recipe titles to be very clear and straightforward, so that even before you get to the recipe you get a fair idea of what it’s going to be just by reading the title. Methi Murg was incorrect because that name is commonly used for a gravy based dish…so misleading. Since it’s a grill I wanted to use the word kebab, but technically kebabs are made of minced meat and this one is not. I had to fit in the word “tangdi” (chicken drumsticks / leg) any how along with kebab and this is the best I could come up with. I personally find the title a bit too long and if you too, then please bear with me.

Sorry, let’s get back to the recipe.

chicken kebab

I made the most of the sun these last few days by drying leafy vegetables in order to preserve them for a longer duration. I dried Methi / Fenugreek, Mint / Phudina and Lemon Grass, it’s so simple to do so; the flavours also intensify giving the dish a very good aroma and taste. Plus, it is very easy to store as the bunch of fresh leaves reduces to 1/4th (or even less) of its original size.
I used part of the dried methi to make khakhras, a snack the family loves. And then, some of it to make this grill.
I have shared a short note on how to dry methi leaves at home. I urge you to do so. But, if you are not in the mood to do so use the readily available “kasuri methi” for the dish.

How to dry fresh methi / fenugreek leaves at home?
1. Separate out the leaves from the stalks and spread them out on a big steel or glass plate.
2. Keep the leaves to dry out in the sun till they wilt. Direct drying in sunlight will take about 6 hrs.
3. Alternatively, dry roast the leaves in the oven at a low temperature of 50C for an hour or so.

Yes, finally coming to the recipe.

indian grilled chicken

Methi Murg Tangdi Kebab is quite simple using few ingredients and requiring even less amount of your time to prepare it. Long hours of marination is the trick here. The succulent chicken legs have a dominating flavour of methi complimented by creamy texture lent by cream and yoghurt. You could even try replacing methi with dried phudina. I grilled few of the drumsticks on the gas stove and tried grilling a few in the oven. The oven ones cook better but lack the look. Choose whichever cooking method suit you. However, a real Tandoor is anyday the best choice 😉

I have compiled the step by step pictures into a video to create an interesting way of browsing through the recipe. Let me know how you like it and if you prefer to see recipes in this format, henceforth.

 

Methi Murg – Tangdi Kebab Recipe

Ingredients

1 kg drumsticks approx 10 to 12nos
1 cup grated cheese
1 cup curd (yoghurt), whisked
½ cup cream
4 tablespoon dried methi
2 tablespoon lemon juice
Pepper powder, as per taste
Salt, as per taste
Butter for cooking

Method
Step 1 – Marinate chicken legs with lemon juice and salt. Keep aside for 30 minutes.
Step 2 – Meanwhile, mix cheese, yoghurt (curd), cream, dried methi, pepper powder and salt in a bowl.
Step 3 – Coat the chicken well with the prepared marinade.
Step 4 – Leave the chicken overnight in the fridge or for at least 6 hours for the flavours to seep in.
Step 5 – To cook the chicken legs, take a pan and sizzle butter in it. Place chicken and cook.
Step 6 – Cook the chicken legs on both sides for 10 minutes or till the meat tenderizes.

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Till then, Love Being a Mommy!

Classic Chilli Cheese Toast

As one of my earlier post mentioned Nabeel has taken to sandwiches and I am now exploring different ways and recipes to keep his interest in them alive. The latest one being Chilli Cheese Toast. It has cheese which Nabeel loves to indulge in, chilli which he enjoys consuming once in a while (yes, he licks up spicy curries and eats the hottest of chutneys and snacks) and bread which is also one of his favourite food. Besides, for me it is a blink and make recipe for which I need no preparation at all. Just a quick urge for something cheesy or a surprising request from my husband is all that is needed to quickly whip up this dish.

Classic Chilli Cheese Toast

I learnt making Chilli Cheese Toast during my training at a 5 star hotel and since then it is dished out on a fortnightly basis in my kitchen. Nabeel takes his toast to school as a Tiffin snack and also enjoys munching on it while watching his favourite show – Mickey Mouse & the Clubhouse 🙂 If your child is not yet ready for chilli then omit it or reduce the quantity. The recipe without chilli’s is equally divine.

Chilli Cheese Toast

I have often come across people ordering Chilli Cheese Toast at their favourite snack outlet or the famous roadside sandwich makers of Mumbai, who say they love the snack but have never attempted making one at home as it seems complicated. Well, if you are one of them then this recipe is just for you. Not only is it simple but it is sourced from highly sought after kitchens.

Happy Toasting!

Chilli Cheese Toast Recipe

Ingredients to make 2

Chopped Onion – ¼ cup
De-seeded and Chopped Tomatoes – ¼ cup
Finely chopped green Chilli – 1 tsp
Softened Butter – 2 tablespoons
Grated Cheese – ¼ cup
Salt as per taste
2 Bread Slices
2 Cheese Slices

Step 1 – Mix all the ingredients, except the bread and cheese slices in a bowl.

Chilli Cheese Toast Mixture

Chilli Cheese Toast Mixture

Step 2 – Apply the prepared mixture on the bread slices.
Step 3 – Cut 1 cm wide long strips on the cheese slices and arrange them in criss-cross pattern over the layered bread slices.
Step 4 – Place the bread slices in a pre-heated oven for about 5 minutes or till the cheese melt and the bread toasts enough, as per your preference.
Step 5 – Serve immediately.

Indian Chilli Cheese Toast

Tips: 1) Go easy on the salt as the recipe uses copious amounts of butter and cheese which already have a lot of salt in them.
2) You may choose to use 1 whole cheese slice per bread slice but the only difficulty would be in eating as hot sliced cheese sticks to the teeth making it uncomfortable to enjoy the dish. Strips of cheese, as suggested, work out much better.

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Till then, Love Being a Mommy!