Bihari Chicken Tangri
Bihari Chicken Tangri
Bihari Chicken Tangri is a melt in the mouth delicacy which is flavourful and spicy. The Bihari Chicken that we usually get in Pakistan is barbequed. This recipe is a very simple way of cooking Bihari Chicken Tangri yet enjoying the smokey barbeque flavour. The important aspect of this dish is the marination, because you want the flavours to be infused in the Chicken and at the same time you want the Chicken to be melt in the mouth. This is where you need to add the raw papaya or meat tenderizer so that your chicken is soft and luscious. I have used the Chicken legs (Tangri) which gives a good flavour. You may use the whole Chicken pieces too.I have given 2 options of cooking this delectable dish, you can either bake it or cook it on the stove. Once cooked you can give it the smoky flavour with the Dum Coal method. You can serve this dish with hot Nans, Rotis, Puris or Parathas. It will go well with a spicy Chutney or Raita.
Ingredients
- 1 Kg Chicken Preferable to use Chicken legs
Marination Ingredients
- 1.5 tbsp Ginger & Garlic Paste
- 1 tbsp Papaya Paste Or use 1 tsp Meat Tenderizer
- 1 tbsp Chilli Flakes
- 1 tbsp Garam Masala Powder
- 1 tsp Chaat Masala
- 1 tsp Roasted Cumin Powder
- 1 tbsp Roasted Corriander Powder
- 1.5 tsp Poppy Seeds/Khas Khas (Ground)
- 2 tbsp Lemon Juice
- 1 tbsp Roasted Gram flour (Besan)
- 1/2 cup Yogurt
- 1/4 cup Oil
- Salt As required
Coal Dum-for Smoky Flavour
- 1 piece Coal heat until it's red
- 1 tsp Oil
Instructions
- If you are using Chicken with Bones, please make slits in the Chicken
- Now take a deep bowl and put all the Marination Ingredients into it and mix well
- Add the Chicken to it and rub the Chicken well with the Marination Masala
- Let your Chicken marinate for 1-2 hours
Method 1: Baked
- After the marination is done, bake the Chicken in the oven for 30-40minutes on 180 degrees C (Please flip sides half way through the baking)
- Now take the Chicken out of the oven and give it dum with Coal for a Smoky flavour
Dum Coal instructions mentioned in the Koyla Karahi recipe https://desibypardesi.com/koyla-karahi-dhabba-style/
- Your Chicken is now ready, garnish with onions and Corriander and sprinkle with lemon juice. Serve with Nans or Rotis
Method 2: Cooking on the stove
- Transfer the Chicken into a Wok/Karahi and mix well on medium flame. There is no need to put Oil as the Chicken is already marinated in Oil
- Once the Chicken's colour changes, add 1 cup of water and cover the dish
- Let the Chicken cook on medium flame until the chicken is cooked and nearly dry
- Now stir the Chicken on high flame until the oil floats
- Now give the Chicken dum with Coal for a Smoky flavour
Dum Coal instructions mentioned in the Koyla Karahi recipe https://desibypardesi.com/koyla-karahi-dhabba-style/
- Your Chicken is now ready, garnish with onions and Corriander and sprinkle with lemon juice. Serve with Nans or Rotis
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