Loading...
Juicy chicken drumsticks marinated in a vibrant blend of yogurt and aromatic spices, then grilled to smoky perfection. This classic North Indian appetizer is a guaranteed crowd-pleaser, perfect for any celebration or barbecue.
For 4 servings
Prepare the Chicken
First Marination
Prepare the Second Marinade
A rich and creamy North Indian curry featuring roasted fox nuts in a flavorful, aromatic gravy, expertly modified to be very low in sodium without sacrificing taste.
A light and savory chickpea flour pancake, thoughtfully adapted for a kidney-friendly diet. This recipe uses low-potassium vegetables and minimal salt, making it a delicious and safe breakfast or light meal.
A refreshing and crunchy North Indian salad, also known as Kachumber, made with crisp cucumber, zesty onions, and fresh mint. It's lightly spiced with chaat masala and tangy lemon juice, making it the perfect cooling side for any rich curry or biryani.
A fantastic low-carb alternative to traditional rice! Grated cauliflower is stir-fried with aromatic Indian spices, green peas, and carrots for a vibrant, healthy, and flavorful side dish that comes together in minutes.
Juicy chicken drumsticks marinated in a vibrant blend of yogurt and aromatic spices, then grilled to smoky perfection. This classic North Indian appetizer is a guaranteed crowd-pleaser, perfect for any celebration or barbecue.
This north_indian recipe takes 55 minutes to prepare and yields 4 servings. At 513.37 calories per serving with 44.05g of protein, it's a moderately challenging recipe perfect for appetizer or dinner.
Second Marination
Cook the Kebabs
Rest and Serve
Add 1-2 teaspoons of green chili paste or 1/2 teaspoon of regular red chili powder to the second marinade for extra heat.
This marinade works wonderfully with boneless, skinless chicken thighs or breast pieces. Cut them into 2-inch cubes and adjust the cooking time accordingly (usually less time is needed).
Add 2-3 tablespoons of heavy cream or malai to the second marinade for a richer, creamier kebab.
Instead of baking, you can grill these kebabs on an outdoor grill over medium-high heat or pan-fry them in a skillet with a little oil until cooked through.
Chicken is a high-quality source of lean protein, which is essential for building and repairing tissues, muscle growth, and maintaining overall body function.
The use of hung curd (yogurt) provides beneficial probiotics that support a healthy gut microbiome, aiding in digestion and boosting immunity.
Spices like turmeric (containing curcumin) and ginger have powerful anti-inflammatory and antioxidant properties that can help reduce inflammation in the body.
The blend of spices, particularly chili powder, contains capsaicin which can provide a temporary boost to your metabolism.
A serving of two Tandoori Tangdi Kebabs contains approximately 450-500 calories, depending on the size of the drumsticks and the amount of butter used for basting.
Yes, it can be a healthy option. It's a good source of protein from the chicken and probiotics from the yogurt. Baking or grilling is a healthier cooking method than frying. To make it even healthier, use skinless chicken and be mindful of the amount of butter used.
Absolutely! You can cook these kebabs on an outdoor barbecue grill for the best smoky flavor. Alternatively, you can pan-sear them on a cast-iron skillet or a grill pan on the stovetop over medium-high heat until cooked through.
The most common reason for a watery marinade is using regular yogurt instead of hung curd or Greek yogurt. Regular yogurt has a high water content that thins out the marinade. Always strain your yogurt or use a thick variety.
It's highly recommended not to skip it. The first marination with lemon juice and ginger-garlic paste is crucial for tenderizing the chicken meat and building the first layer of flavor.
Store any leftover kebabs in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave until hot before serving.