Food talk
Good old tangri
Served as a finger food or in gravy, tangri achari tastes great with roti, writes Pushpesh Pant

The world is divided almost equally between those who swear by the chicken breasts and those who can die for a leg piece. Let’s confess we belong to the first category. But recently, we sampled the good old tangri in a new avatar that was so tasty that forsaking old loyalties, we consumed not one, not two but three of the same. This friend, who turned us into a traitor, had prepared an achari version that for us is absolutely irresistible. Make no mistake. This is very different from the pickled bird in the bottle sold by the roadside as you drive down from Shimla, nor should this be confused with the wonderful achari murg cooked traditionally at home. We are still licking our fingers and drooling remembering the dish cooked and served by good friends Rocky Mohan years ago. But then, that recipe had allowed us to indulge our fetish for breasts.

Back to the delicious tangri that laid us low with a neat langri. The recipe is simplicity itself and can be served as an attractive finger food or in lipatwan sauce-like gravy, a perfect pair for a roti meal. But if you are so inclined you can convert it into a faux korma.

Slow cooking the dahi marinade. The process is time consuming but worth it if you prefer an elaborate showpiece to dazzle the guests or diners at home. These days even the butcher at the street corner keeps ready a stock of pre-cleaned legs so everyone can enjoy the leg show without any sense of deprivation. Another plus of the recipe is that you can juggle around with the pickling spices giving it a slightly different identity each time. The change in the look never ceases to amaze.

chef’s corner

Chicken legs (same size) 10

Dahi (thick, whisked) 200 ml

Mustard oil 100 ml

Red chillies 1 tsp

Saunf 1 tsp

Mustard seeds 1 tsp

Kalonji seeds `BD tsp

Methidana `BD tsp

Cumin seeds `BC tsp

Red chillies whole (optional) two

A pinch of turmeric

Clean wash and pat dry the legs. Make a marinade by blending the powdered spices with dahi and a tsp of mustard oil. Keep aside for two hours. Slit and slice the green chillies. Heat oil in a thick-bottomed pan. When it reaches smoking point reduce heat by sprinkling a few drops of water then add the chicken legs with the marinade. Cook on low heat without covering till done to taste. Heat a little more oil in a ladle. Add `BC tsp cumin seeds, along with kalonji and methidana. One or two whole red chillies, just a sprig of curry leaves and prepare the tempering. When the seeds are crackling, pour over the tangri. Garnish with green chillies and enjoy. Add salt to taste.

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