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MURGH TANGRI KEBAB Non-Vegetarian-Dish

Murgh (Chicken) Tangri Kebab is a famous Indian chicken dish in which chicken is sauteed.This has different taste than other chicken dishes.Tangri kebabs are grilled chicken drumsticks steeped in fresh mint, coriander, lemon and yogurt. Deliciously juicy and tender on the inside, they are coated with a lovely flavorful marinade on the outside.


Chicken drumsticks
: 1/4 kg
: 8
Hung yoghurt
: 1/2 cup
Garlic cloves, peeled
: 15
Ginger, peeled
: 2 inch
Green chilies
: 4
Fresh coriander leaves
: 1/4 cup
Turmeric powder
: 1/4 tsp
Mace powder
: 1/4 tsp
Black pepper powder
: 1 tsp
Cumin powder
: 1 tsp
Lemon juice
: 3 tbsp
: 1 1/2 tsp
: 2 tbsp
Gram flour powder
: 2 tbsp
Cream cheese
: 3 tbsp
Butter – melted
: 1/4 cup

Murgh Tangri Kebab


  • Wash drumsticks well and prick them to allow the marinade to seep through.
  • Add all the ingredients (except melted butter) and in a blender, grind to a smooth paste. Marinate the drumsticks with the ground paste, and allow to marinate in the refrigerator for 3-4 hours.
  • Preheat the CRISP plate using the CRISP mode for 3 minutes with the turntable rotating.
  • To grill the drumsticks, remove them from the marinade and place them on the CRISP plate. Set the timer at 3 minutes, then turning the sides of the drumsticks set the timer for another 3 minutes.
  • Turn the sides of the drumsticks once again, to ensure even cooking and browning and set the timer for another 3 minutes.
  • Baste the drumsticks with the melted butter and serve hot along with mint and coriander chutney.