Tangri Kebab & Instant Naan

Tangri Kebabs are from Mughlai cuisine.


  • 4 chicken legs
  • 1 cup hung curd
  • 1 tbsp ginger-garlic paste
  • 1 tsp red chili powder
  • 1 tsp pav bhaji masala
  • Salt to taste
  • Oil for basting
  • Pinch of orange red food color
  • Onion rings
  • Lemon wedges
  • Silver foil
  1. In a bowl mix the curd, ginger-garlic paste, salt, chili powder and red food color.
  2. Marinade the chicken legs in this paste. Keep aside for 2 hours.
  3.  Pre-heat the oven on 100 degrees and then place the chicken legs on a rack and put it in the oven.
  4. Baste the legs with oil before putting in the oven and then when you turn it. Cook the chicken till nice and roasted at 300 degrees.
  5. When done transfer to a serving plate.
  6. Mix a pinch of salt, chilli powder and pav bhaji masala.
  7. Sprinkle this over the chicken and serve with onion rings and lemon wedges.
  8. Wrap the  fringed foil strip over the edges for easy grasp and a professional touch.

Instant Butter Naan


  • ½ kg flour
  • 1 tsp sugar
  • 1 tsp salt
  • 1 bottle club soda
  • Butter


  1. Sift the flour and the salt, add the sugar and make a well in the center.
  2. Make a dough with the soda and cover it with a damp cloth for 10 minutes.
  3.  Heat a big heavy aluminium kadhai (wok) and heat it nicely.
  4.  Roll out like a naan or a roti and place it in the kadhai (wok).
  5. You can make 4 at a time.
  6. Turn the naan once and then let it rise on open flame.
  7. Remove from fire and brush some butter liberally on it.

Serve with hot tangri kebabs or any other gravy of your choice