Why is hung yogurt used in this recipe?

Hung yogurt is thicker, so it coats the drumsticks properly and does not become watery in the pan while cooking.

How do I know the chicken is cooked near the bone?

Check the thickest part close to the bone; it should reach 165°F or 74°C, and the juices should run clear.

Can I make Tandoori Tangdi Kebab without a grill pan?

Yes, you can roast it in a hot oven or cook it in an air fryer, then finish with a brief high-heat blast for char.

Why did my marinade burn before the chicken cooked through?

The pan was likely too hot. Cook on medium heat so the yogurt and spices brown gradually instead of scorching.

Can I store and reheat leftovers?

Yes, refrigerate leftovers in an airtight container and reheat gently in an oven, pan, or air fryer to keep the exterior from going soggy.

Home / Recipes / north_indian / Tandoori Tangdi Kebab

north_indianMediumnon vegetariangluten freenut freesoy free

Tandoori Tangdi Kebab

RATING

4.6/5(187)

TASTE SCORE

9/10

Juicy chicken drumsticks marinated with yogurt, ginger, garlic, lemon, and warm spices, then roasted until lightly charred. This classic kebab brings smoky tandoori flavor and pairs well with onion rings and mint chutney.

PREP

20m

COOK

35m

SERVES

100 G

425 cal

SERVINGS

METHOD · 8 STEPS

prep · ~5 min
Prep the chicken drumsticks.
1.Wash and pat the chicken drumsticks dry.
2.Cut 2 to 3 deep slits on each drumstick so the marinade goes in well.
3.Arrange the drumsticks in a large bowl.
TIPDeep slits help the chicken cook evenly and carry the tandoori flavor right to the bone.
mix · ~4 min
Make the marinade.
1.Add yogurt, lemon juice, ginger-garlic paste, kashmiri red chili powder, red chili powder, turmeric powder, garam masala, coriander powder, cumin powder, kasuri methi, mustard oil, and salt to a bowl.
2.Mix well until smooth and thick.
3.Taste the marinade and check that it is tangy, mildly salty, and well spiced.
mix · ~3 min
Coat the chicken well.
Add the chicken drumsticks to the marinade and rub it into the slits and all over the surface. Cover the bowl well so the chicken does not dry out.
rest · ~120 min
Marinate the chicken.
Refrigerate the coated drumsticks for at least 2 hours so the meat takes on the flavor and color.
TIPA longer marinade of 6 to 8 hours gives deeper flavor and juicier chicken.
grill · ~30 min
Cook the tangdi kebabs.
1.Bring the marinated chicken out of the fridge 20 minutes before cooking.
2.Heat a grill pan or heavy pan over medium heat and place the drumsticks in a single layer.
3.Cook, turning every few minutes, until the chicken is browned in spots and cooked through, about 25 to 30 minutes total.
4.Brush with melted butter in the last few minutes of cooking.
TIPCook on medium heat so the outside chars lightly without burning before the center is done.
other · ~1 min
Check the chicken for doneness.
The thickest part near the bone should reach 165°F or 74°C, and the juices should run clear.
garnish · ~1 min
Finish with chaat masala.
Sprinkle chaat masala over the hot tangdi kebabs just before serving.
serve · ~1 min
Serve hot.
Serve the tandoori tangdi kebabs hot as a starter or side with your meal.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use hung curd only; thin yogurt will slide off the drumsticks instead of clinging to the slits.
2
Pat the chicken very dry before marinating so the yogurt-spice coating sticks better and chars nicely.
3
Massage marinade deep into the cuts and around the bone for fuller tandoori flavor in every bite.
4
Let the drumsticks sit out for 20 minutes before cooking so the meat cooks more evenly to the center.
5
Turn the drumsticks every few minutes rather than constantly, so they get browned spots without tearing the coating.
6
Brush butter only near the end; adding it too early can make the marinade catch and burn.
7
Rest for 5 minutes after cooking so the juices settle and the meat stays moist when you bite in.