Indulge in the fiery delight of Tangdi Murgh, a sensational Pakistani dish featuring succulent, spicy chicken legs. This recipe, inspired by the renowned Zaika Restaurant, elevates the classic Tangdi Murgh to new heights, perfect for impressing friends and family with its rich, aromatic flavors. Imagine tender chicken legs marinated in a vibrant blend of fiery chilies, aromatic spices, and tangy yogurt, then cooked to juicy perfection. The result is a symphony of textures and tastes, a true explosion of flavor in every bite.
This recipe generously yields 8kg of exquisitely spiced chicken legs, ideal for sharing or a truly satisfying meal. Prepare to be captivated by the depth of flavor achieved through our unique blend of spices and cooking techniques. Ready to embark on this culinary journey? Let's dive into the step-by-step guide to create your own restaurant-quality Tangdi Murgh.
Tools Needed
- Large pan
- Pressure cooker (optional)
Ingredients
- Chicken legs: 8 kg
- Mustard oil
- Salt
- Water
- Teja (a type of spice)
- Shahi cumin
- Small cardamom
- Mace
- Big cardamom
- Black pepper
- Cloves
- Nutmeg
- Bay leaf
- Onions
- Garlic paste
- Ginger
- Red chili powder: 3 spoons
- Turmeric
- Coriander
Step-by-Step Instructions
Step 1. Prepare the Aromatic Base
- Heat mustard oil in a large pan under pressure. Add salt water.
- Add Teja, Shahi cumin, small cardamom, mace, big cardamom, black pepper, cloves, nutmeg, and bay leaf.
- Add onions and fry until melted.
- Add garlic paste and ginger.
Step 2. Build the Flavorful Masala
- Add red chili powder, turmeric, and water gradually, stirring to prevent burning.
- Simmer the masala for 10-15 minutes, adding water as needed.
Step 3. Cook the Chicken
- Add chicken legs and cook until tender.
Step 4. Garnish and Serve
- Add coriander at the very end.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Use proper oil for best results.
- Add water little by little to prevent the masala from burning.
- Cook the masala until well-combined and fragrant.
- Adjust the consistency of the gravy to your preference.
Nutrition
- Calories: approximately 16000-20000
- Fat: 800-1200 g
- Carbs: 200-300 g
- Protein: 1600-2000 g
FAQs
1. Can I use bone-in, skin-on chicken thighs instead of legs?
Yes, bone-in, skin-on chicken thighs will work well as a substitute. Adjust cooking time as needed, as thighs may cook slightly faster than legs.
2. How long can I marinate the chicken for?
For best results, marinate the chicken for at least 4 hours, or preferably overnight in the refrigerator. The longer it marinates, the more flavorful it will be.
3. What can I do if my chicken is burning before it's cooked through?
Reduce the oven temperature slightly and/or cover the chicken loosely with foil to prevent further burning. Check for doneness with a meat thermometer; it should reach an internal temperature of 165°F (74°C).
Your incredibly flavorful, Zaika-inspired Tangdi Murgh is now ready to be devoured! Enjoy the satisfying spice and tender chicken, perfect for sharing with friends and family. This recipe is sure to become a new favorite in your culinary repertoire.