Tangdi Kebab

Instructions

1. 1

   Prepare the Chicken

   • Rinse the chicken drumsticks and pat them completely dry with paper towels.
   • Using a sharp knife, make 2-3 deep diagonal cuts (gashes) on each drumstick, cutting down to the bone. This allows the marinade to penetrate deeply.
2. 2

   Apply First Marinade

   • Place the drumsticks in a large mixing bowl.
   • Add 1 tbsp of lemon juice, 1/2 tsp of salt, and 1/2 tsp of Kashmiri red chili powder.
   • Rub this mixture thoroughly over the chicken, ensuring it gets into the gashes.
   • Set aside to rest for 20-30 minutes at room temperature.
3. 3

   Prepare Second Marinade

   • In a separate bowl, whisk the hung curd until it is smooth and creamy.
   • Add the ginger garlic paste, remaining 1 tbsp lemon juice, roasted besan, crushed kasuri methi, vegetable oil, and all the remaining powdered spices: Kashmiri chili, turmeric, garam masala, coriander, cumin, and the remaining 1 tsp of salt.
   • Mix everything well to form a thick, lump-free marinade paste.
4. 4

   Marinate the Chicken

   • Pour the second marinade over the chicken drumsticks.
   • Use your hands to coat each drumstick evenly and generously, working the marinade into the cuts.
   • Cover the bowl and refrigerate for at least 4 hours, or preferably overnight for the most tender and flavorful results.
5. 5

   Bake the Kebabs

   • Preheat your oven to 200°C (400°F). Line a baking tray with aluminum foil for easy cleanup and place a wire rack on top.
   • Arrange the marinated drumsticks on the wire rack, ensuring they are not touching.
   • Bake for 15-20 minutes.
   • Carefully remove the tray, flip the drumsticks, and baste them generously with melted butter.
   • Return to the oven and bake for another 10-15 minutes, or until the chicken is cooked through, tender, and has light char marks. The internal temperature should reach 74°C (165°F).
6. 6

   Garnish and Serve

   • Once cooked, remove the kebabs from the oven and let them rest for 5 minutes.
   • Sprinkle chaat masala evenly over the hot kebabs.
   • Serve immediately with mint chutney, onion rings, and lemon wedges.