Tangri Kabab Recipe | Food Diaries | Zarnak Sidhwa | Desi Food

Method:
Prick the drumsticks with a fork or make slashes with a knife. Mix together with all the ingredients, except onion rings and lemon wedges. Marinate for 4-5 hours, or preferably overnight. Heat oil and add chicken with marination and let cook till done. Put a hot piece of charcoal in pan and pour oil over it and immediately close lid and let it be for a while. Serve with onion rings and lemon wedges on the side.

Method:
Cook butter and cardamom in a saucepan until butter is golden brown and fragrant. Let stand 15 minutes, then strain butter through a fine sieve into a bowl. Freeze until just firm, about 15 minutes. Meanwhile, mix flour, salt and baking powder. Transfer butter to the bowl of a stand mixer fitted with the paddle attachment; add sugar. Beat until pale and add egg and beat until combined. Add dry ingredients and pistachios and beat on low speed just until combined. Turn out dough onto a clean work surface. Divide in half. Place each half on a sheet of parchment paper. Roll dough into 2 logs. Wrap each in parchment paper, making sure to cover ends completely. Chill until firm, at least 1 hour or up to overnight. Let dough stand at room temperature until soft enough to slice, about 15 minutes. Slice logs into 1/4″ thick rounds. Bake cookies, rotating sheets halfway through, until bottoms are lightly golden, 12–15 minutes. Transfer sheets to wire racks and let cool. To make the glaze combine chocolate and oil in a bowl. Heat at intervals in microwave, stirring, until melted and dip cookies halfway into melted chocolate and transfer to parchment-lined baking sheets. Sprinkle chocolate with pistachios. Chill until chocolate is set, about 10 minutes.