Pudhina Chicken Tangri/Keto & Low Carb/Authentic Desi Recipe
Pudhina is the Desi word for Mint. In this recipe the chicken drumsticks (Tangri) are marinated in a chutney made from fresh mint and coriander leaves along with commonly used flavourful and aromatic Desi spices. The chicken drumsticks are traditionally cooked in a tandoor (clay oven). We use an oven to bake the chicken. They can also be cooked on a barbecue or on a stove top (tawa roast). Pudhina Chicken Tangri can be served as a snack, appetizer, or part of a main meal. They are perfect for a low carb or ketogenic diet. The macro nutrients per drumstick are 1.8 gms Total Carbs, 1.1 gms Net Carbs, 16.1 gm Protein, 5.2 gms Fat, 124.1 Calories. Step 1: Remove the skin from 10 large chicken drumsticks. Marinade with: - 3 Tablespoons Vinegar - 1 Tablespoon Ginger Garlic Paste - Salt to taste (we used 1 teaspoon) Keep aside for 10 to 15 minutes to allow the marinade to penetrate the chicken Step 2: Add the following dry spices to the chicken - 1 tablespoon Tandoori Masala (use the one that has no added red food colour) - 1 teaspoon Garlic Powder - 1 teaspoon Onion Powder Add 3 tablespoons Mint & Coriander Chutney Link to our recipe : https://youtu.be/a8SmnlguJOc Add 1 tablespoon Mustard Oil Mix the chicken and marinade till it coats the chicken drumsticks. Refrigerate for 12-24 hours Preheat an oven to 400F Place the chicken on an oiled baking rack placed on a baking tray. Place the baking tray on the lower shelf of the oven and bake for 40 minutes. Move the baking tray to the top rack of the oven and broil for ~ 5 minutes. Remove the chicken, ensure it is properly cooked (best to check using a meat thermometer) before eating. If you like a slightly tangy taste sprinkle some chaat masala on the chicken after it is cooked.