Badaami Tangri

Ingredients:
8 drumsticks (chicken legs) / 3 breasts of chicken cut into 2" pieces

1ST MARINADE
2-3 tbsp lemon juice
1/2 tsp salt, or to taste
1/2 tsp red chilli powder

2ND MARINADE
3/4 cup thick curd- hand for 15 minutes
1/2 thick cream
2 tbsp almonds- blanched (soaked in hot water and peeled) and ground to a paste
2 tsp kasoori methi (dry fenugreek leaves)
1 tbsp corn flour
2 tbsps ginger-garlic paste
3/4 tsp salt
2 tbsp chopped coriander

BASTING ( POURING ON THE TANGRI)
3 tbsp melted butter mixed with 1 tsp white pepper and 2 tsp kasoori methi

Method:

• Wash and pat dry the chicken pieces. Make 2 incisions (not too deep cuts) on each drumstick.
• Marinate the pieces with the first marinade- salt, red chilli and lemon juice for 1/2 hour.
  Mix curd, cream, almond paste, kasoori methi, corn flour, ginger- garlic paste, salt and coriander in a bowl.
• Pickup the chicken pieces discarding the lemon juice. Marinate the chicken pieces in the curd mixture for 2-3 hours or even more, but refrigerate while being marinated. You may marinate the chicken overnight too.
• Heat an electric oven at 180C or a gas tandoor on gas at moderate flame for 10 minutes. Grill the marinated chicken pieces on a greased wire grill.
• Melt some butter and mix some white pepper and kasoori methi in it. Turn the chicken once in between and baste (pour) with this melted butter to flavour the chicken. Grill till tender for about 15-20 minutes.
• Serve hot sprinkled with some chaat masala and lemon juice.
• Serve with Poodina chutney.

This Recipe is taken from Nitha Mehta's Tandoori Cooking in the Oven

I am sending this Badaami Tangri to Lets go nuts-Almonds event hosted by JZ of Tasty Treats.

Dried Cherry Buns

Ingredients:

250mi/8 fl oz/ 1 cup natural (plain) yogurt
175g/6 oz/3/4 cup dries cherries ( I don't have cherries at hand , so I used the left over soaked fruits from my Rich Fruit Christmas Cake)
115g/4 oz/ 1/2 cup butter, at room temperature
175g/ 6 oz/ 3/4 caster(super fine) sugar
2 eggs, at room temperature
5ml/ 1tsp vanilla extract
200gm/ 7 oz/ 1 3/4 cups plain ( all purpose) flour
10ml/ 2 tsp bicarbonate of soda (baking soda)
1.5 ml/ 1/4 tsp salt

Method:

• In a mixing bowl, combine the yogurt and cherries. Cover and leave to stand for 30 minutes. Preheat oven to 180 degree C/ 350 degree F/ Gas 4. Grease 16 bun-tray cups or use paper cases.
• With an electric mixture, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and the cherry mixture and stir to blend. Set aside.
• In another bowl, sift together the flour, baking powder, bicarbonate of soda and salt. Fold in to cherry mixture in three batches.
• Fill the prepared cups two- thirds full. For even baking half fill any empty cups with water. Bake until the tops spring back when touched lightly. About 20 minutes. Transfer to a wire rack to cool completely.

Recipe Source:
Children's Party Cakes & Cookies by Martha Day