- Prep: 30 min
- Cook: 25 min
- Yield: 4 servings
Ingredients
For The Chicken
450 gm whole chicken leg
20 ml butter
5 gm salt
3 gm black pepper powder
1 gm mixed herbs (thyme and oregano)
1 ml lemon juice
Rolled roasted papad
For The Mix
150 gm papadi
15 ml tamarind chutney
15 ml coriander mint chutney
5 gm chaat masala
15 gm pomegranate seeds
25 gm hung yoghurt
10 gm dry mango powder
5 ml lemon juice
Directions
1. Cut mark on the chicken legs.
2. Marinate the chicken with salt, black pepper powder, mixed herbs, and lemon juice.
3. Grill on a hot pan with some butter till golden brown and crispy and smoke the chicken to the final cooking in a smoking chamber.
4. Lightly roast the papad and roll them into cones.
For The Mix
1. Once the chicken is cooked, shred the chicken into bites and add to a bowl.
2. After it cools down, add crushed papadis, tamarind chutney, coriander chutney, chaat masala, dry mango powder and lemon juice.
3. Make sure the mixture remains moist and crisp and is not soggy.
4. Add the mixture to the roasted cone of papad. Serve it in a short glass and garnish with some pomegranate seeds and hung curd.
