Tangdi Kebab
Succulent chicken drumsticks marinated in a creamy yogurt-spice blend, then grilled or baked until beautifully charred and smoky. This classic North Indian appetizer is a crowd favorite with its tender, juicy interior and beautifully spiced exterior.
For 4 servings
- prep
Prepare the chicken drumsticks.
1.Remove skin from 8 chicken drumsticks and pat completely dry with paper towels.2.Use a sharp knife to make 2-3 deep slits on the flesh of each drumstick, cutting down to the bone.3.Set aside in a large mixing bowl.TIPDeep slits help the marinade penetrate fully, ensuring flavor in every bite. - prep
Apply the first marinade.
1.Drizzle 1 tbsp lemon juice, 1 tbsp mustard oil, and 0.5 tsp salt over the drumsticks.2.Rub the mixture thoroughly into the slits and all over the chicken.3.Cover and let rest for 15 minutes at room temperature.TIPMustard oil adds a distinct pungency—use it if you have it for an authentic taste. - mix
Prepare the second marinade.
1.In a separate bowl, whisk 0.5 cup thick yogurt until completely smooth.2.Add 2 tbsp ginger-garlic paste, 1 tbsp kashmiri red chili powder, 1 tsp garam masala, 1 tsp roasted cumin powder, 1 tsp coriander powder, 1 pinch turmeric, 1 pinch black pepper, and 0.25 tsp salt.3.Crush 1 tbsp kasuri methi between your palms and add it to the bowl.4.Add 2 tbsp dry-roasted chickpea flour (besan) and 1 tbsp mustard oil. Whisk into a thick, lump-free paste.TIPRoasting the besan until it changes color slightly deepens the smoky flavor and binds the marinade. - mix
Coat the chicken in the second marinade.
1.Add the rested drumsticks to the yogurt spice paste.2.Massage the marinade into every slit and crevice until each piece is completely coated.3.Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, ideally overnight.TIPLong marination makes the meat incredibly tender. Avoid skipping this step. - prep
Prepare the grill and skewer the chicken.
1.Remove the marinated chicken from the refrigerator 30 minutes before cooking to bring it to room temperature.2.Thread each drumstick onto a skewer, piercing through the thickest part of the meat.3.Preheat a grill pan, charcoal grill, or oven to 200°C (400°F). - grill · ~30 min
Grill the Tangdi Kebabs.
1.Place the skewered drumsticks on the hot grill. Cook for 6-7 minutes on one side until char marks appear.2.Baste generously with melted ghee, flip, and cook the other side for another 6-7 minutes.3.Continue turning and basting every 5 minutes until the chicken is cooked through and the internal temperature reaches 165°F (74°C), about 25-30 minutes total.TIPIf using an oven, place skewers on a wire rack set over a baking tray and bake at 200°C (400°F) for 30-35 minutes, flipping once halfway. - rest · ~5 min
Rest the kebabs before serving.
Remove the skewers from the grill and let the chicken rest for 5 minutes. This allows the juices to redistribute, keeping the meat moist.
TIPResting is crucial—don't cut into them right off the grill or the juices will run out. - assemble
Plate the Tangdi Kebabs.
1.Arrange the grilled drumsticks on a serving platter.2.Garnish with onion rings and a sprinkle of chopped fresh coriander leaves.3.Place lemon wedges on the side for squeezing over the hot kebabs.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Always remove the chicken skin and pat drumsticks very dry before marinating to help the paste cling better.
- 2Using thick, hung yogurt prevents the marinade from being watery and ensures a creamy coating.
- 3Don't skip roasting the chickpea flour (besan)—raw besan tastes pasty and won't add the nutty depth this dish needs.
- 4For authentic smoky flavor, use mustard oil and let it sit in the first marinade for the full 15 minutes.
- 5Let the marinated chicken rest at room temperature for 30 minutes before grilling so it cooks evenly.
- 6Baste with melted ghee every time you flip to build a beautiful charred, caramelized crust.
- 7Always rest the cooked kebabs for 5 minutes before serving so the juices redistribute inside the meat.
Adapt it for your goals.
Low-oil
Skip the mustard oil in the first marinade and replace it with a splash of water; for basting, use a spritz of cooking spray instead of ghee. This reduces fat while keeping the spice base intact.
air fryerAir-fryer
Cook the marinated drumsticks in an air fryer at 180°C (350°F) for 12-15 minutes, flipping halfway and basting with ghee. This gives a charred exterior with less oil and faster cooking.
oven onlyOven-only
Bake the drumsticks on a wire rack over a tray at 200°C (400°F) for 30-35 minutes, flipping once at 18 minutes. Works perfectly when you don't have a grill.
gluten freeGluten-free
This recipe is naturally gluten-free as written—just ensure your garam masala and cumin powder are certified gluten-free if needed. The chickpea flour is already a gluten-free binding agent.
extra spicyExtra-spicy
Add 1 teaspoon of finely chopped green chilies or ½ teaspoon of cayenne pepper to the second marinade. For those who love intense heat, serve with a side of mint chutney spiked with green chili.
Why this is on our healthy list.
High in Lean Protein
Chicken drumsticks provide a good source of high-quality protein that supports muscle repair and keeps you full longer.
Gut-Friendly Yogurt Marinade
The yogurt used in the marinade contains probiotics and lactic acid that help tenderize the meat naturally while supporting digestive health.
Rich in Anti-Inflammatory Spices
Ingredients like turmeric, ginger, garlic, and cumin are known for their anti-inflammatory and antioxidant properties, adding flavor with health benefits.
Low-Carb and Gluten-Free
This recipe uses chickpea flour (besan) instead of wheat flour, making the dish naturally low in carbohydrates and suitable for gluten-free diets.
Contains Heart-Healthy Fats
Mustard oil is rich in monounsaturated and polyunsaturated fatty acids, while ghee provides butyrate, a short-chain fatty acid linked to gut health.
Frequently asked questions
Yes, boneless thighs work well. Reduce grilling time to about 15-18 minutes, flipping once, and check for an internal temperature of 165°F.
