Tandoori Tangdi Kebab
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
6 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Chicken
- b.Rinse the chicken drumsticks thoroughly and pat them completely dry with paper towels. This is crucial for the marinade to adhere well.
- c.Using a sharp knife, make 2-3 deep diagonal cuts on each drumstick, cutting down to the bone. This allows the marinade to penetrate deeply.
- 2
Step 2
- a.First Marination
- b.In a large mixing bowl, combine the ginger-garlic paste, lemon juice, Kashmiri red chili powder, and 1 teaspoon of salt.
- c.Add the chicken drumsticks to the bowl and rub the mixture thoroughly into the meat, ensuring it gets into the gashes.
- d.Cover the bowl and let it marinate at room temperature for 30 minutes. This initial acidic marinade helps to tenderize the chicken.
- 3
Step 3
- a.Prepare the Second Marinade
- b.While the chicken is in its first marinade, prepare the second. In a separate bowl, whisk the hung curd until it is smooth and creamy, with no lumps.
- c.Add the roasted besan, mustard oil, garam masala, coriander powder, cumin powder, turmeric powder, crushed kasuri methi, black salt, and the remaining 0.5 teaspoon of salt.
- d.Mix vigorously until you have a thick, uniform, and smooth paste.
- 4
Step 4
- a.Second Marination
- b.Pour the yogurt-spice marinade over the chicken from the first marination.
- c.Using your hands, coat each drumstick evenly and generously. Ensure the marinade covers the entire surface and fills the gashes.
- d.Cover the bowl tightly with plastic wrap and refrigerate for a minimum of 4 hours, or preferably overnight for maximum flavor infusion.
- 5
Step 5
- a.Cook the Kebabs
- b.Take the chicken out of the refrigerator 30 minutes before cooking to let it come to room temperature.
- c.Preheat your oven to 200°C (400°F). Line a baking sheet with aluminum foil for easy cleanup and place a wire rack on top.
- d.Arrange the marinated drumsticks on the wire rack, ensuring they are not touching each other to allow for even cooking.
- e.Bake for 15-20 minutes. Then, carefully remove the tray from the oven.
- f.Flip each drumstick and baste 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 characteristic charred spots. The internal temperature should read 74°C (165°F) on a meat thermometer.
- 6
Step 6
- a.Rest and Serve
- b.Once cooked, remove the kebabs from the oven and let them rest on the rack for 5 minutes. This allows the juices to redistribute.
- c.Sprinkle generously with chaat masala while the kebabs are still hot.
- d.Serve immediately with onion rings, lemon wedges, and a side of mint chutney.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Using hung curd (strained yogurt) is crucial. Regular yogurt will make the marinade too watery and it won't stick to the chicken.
- 2Don't skip the two-step marination. The first acid-based marinade tenderizes the chicken, while the second yogurt-based one adds flavor.
- 3Roasting the chickpea flour (besan) before adding it to the marinade removes its raw taste and helps bind the marinade.
- 4For an authentic smoky flavor (dhungar method), place a small steel bowl in the center of the marinated chicken, add a piece of burning charcoal, pour a little ghee over it, and immediately cover the bowl for 2-3 minutes.
- 5Ensure the chicken is at room temperature for about 20-30 minutes before baking for more even cooking.
- 6Using a wire rack allows hot air to circulate around the chicken, giving it a more authentic tandoori-style char.
- 7For a deeper red color, you can add a few drops of natural red food coloring to the marinade, a common practice in restaurants.
Adapt it for your goals.
Spicier Kebab
Add 1-2 teaspoons of green chili paste or 1/2 teaspoon of regular red chili powder to the second marinade for extra heat.
Different Chicken CutsDifferent Chicken Cuts
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).
Creamier Texture (Malai Tangdi)Creamier Texture (Malai Tangdi)
Add 2-3 tablespoons of heavy cream or malai to the second marinade for a richer, creamier kebab.
Grill or Pan FryGrill or Pan-Fry
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.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality source of lean protein, which is essential for building and repairing tissues, muscle growth, and maintaining overall body function.
Promotes Gut Health
The use of hung curd (yogurt) provides beneficial probiotics that support a healthy gut microbiome, aiding in digestion and boosting immunity.
Rich in Anti-inflammatory Spices
Spices like turmeric (containing curcumin) and ginger have powerful anti-inflammatory and antioxidant properties that can help reduce inflammation in the body.
Boosts Metabolism
The blend of spices, particularly chili powder, contains capsaicin which can provide a temporary boost to your metabolism.
Frequently asked questions
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.