In a pan add in 2 tbsp of the Besan flour and dry roast it in a low flame until it gives a nice aroma. Switch off and set it aside.

In a bowl take about 8 chicken leg pieces or ½ kg chicken Traditionally chicken legs are used in the recipe in restaurants. Make slits in the chicken legs for the masala to get very well inside the chicken.

To the chicken add in the roasted besan flour, Along with Hung curd or thick curd.

Next add in ginger garlic paste and Garam Masala.

Along with them add Red Chilli powder, Required Salt, Oil and then finally chop a green chilli into small pieces and add.

Pour in the juice from ½ lemon. Now mix everything and Make sure the masala is coated evenly over the chicken. Allow it to marinate for about 4 hours to 8 hours.

Heat a pan with 2 tbsp of Oil preferably a cast iron pan, Once it’s hot add in the Marinated Chicken Pieces and cook in a low medium flame.

Flip and cook both the sides evenly. Cook till the chicken is cooked completely and switch off the flame. Tangdi Kabab is now ready.