Chicken Tangri Masala

image image image Ingredients

500-750Grams Chicken Legs

150Gram Curd

Salt to taste

1/2tsp. Garam masala

2tsp. Lal mirch

2tsp. Chicken Masala

2tsp. Dhaniya powder

1tsp. Kassuri methi

2-3tsp. Lemon Juice

1tsp. Amchur powder

2tbp. Mustad Oil

2tsp. Ginger garlic paste

Hara dhaniya


First you have to clean chicken legs and wash it apply some cuts so that marination masala coated well and keep aside

Marination:- Take a bowl add curd and all the spices haldi, salt, amchur powder, ginger garlic paste, lal mirch, chicken masala , litle bit mustad oil and kassuri methi mix all well by using ur hands put all chicken legs and lemon juice mix all well and keep aside for atleast 2hours.

1. Heat some oil in a kadai or nonstick pan add marinated chicken and cook it on low flame for 4-5mins.

2. Add some kassuri methi and give it a mix and cook untill the chicken cook well.

3. Now mix it all well and cover it and let it be cook on low flame for alteast 10-12mins cook it on low flame untill oil separates.

4. No need to add water becouse we r making chatpata masaledar tangri masala, chicken legs will coated all marinated masala’s

5. Now open the lid and check if need any spices then add it and mix it add finely chopped hara dhaniya and serve it with a slice of lemon u can sprinkle some chaat masala.

8 Comments Add yours

  1. Love chicken legs.This recipe elevates them
    to something grand.

    Liked by 1 person

  2. Anandita says:

    Is it to be marinated at room temp or in refridgerator?

    Liked by 1 person

  3. Neeraj Bharara says:


    Liked by 1 person

  4. Namrata says:

    Hi what kind of Chicken Masala do we use? I m in the US so kindly suggest a substitute too incas i donot find it… Thxx 😊


    1. dilsefoodie says:

      Hi namrata well chicken masala is optional u can use basic spices like – salt, black pepper, turmeric, red chilli powder and Amchur powder


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