Tangdi kebab
Tangdi kebab, from above
Non vegNorth India

Tangdi kebab

Chicken drumsticks in a creamy tandoori marinade, charred in the oven. Party favourite.

60 minTime
42 gProtein each
mediumSpice
The drumstick kebab2 chapters · 1 min read

Make it your way

Grandma's wayTandoori drumsticks with cream.
The original
448kcalsame
42 gproteinsame
1 gfibresame
60minutessame

Tangdi kebab, Mughlai style.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Chicken, curry cut (bone in chicken, small pieces)8 drumsticks
Hung curd (greek yogurt)¾ cup
Fresh cream (thickened cream, heavy cream)3 tbsp
Ginger garlic paste1½ tbsp
Kashmiri chilli powder2 tsp
Garam masala¾ tsp
Kasuri methi (dried fenugreek leaves)1 tsp
Lemon juice1 tbsp
Mustard oil1 tbsp
Butter1 tbsp, for basting
Chaat masala1 tsp
Salt1½ tsp

Method

4 steps
  1. 1Make deep slashes in the drumsticks. Rub with lemon, salt and half the ginger garlic paste. Rest 20 minutes.
  2. 2Mix hung curd, cream, remaining paste, chilli, garam masala, kasuri methi and mustard oil. Coat well and refrigerate 4 hours or overnight.
  3. 3Roast at 220°C for 30 to 35 minutes, turning and basting with butter, until no pink remains near the bone.
  4. 4Sprinkle chaat masala and serve with onion rings and mint chutney.
Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

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Make it a meal

What goes with Tangdi kebab: a bread or rice, a side, something to drink and something sweet.

On the side Jeera aloo30 min
On the side Badam shorba30 min
To drink Sharbat e mohabbat8 min
To drink Phalsa sharbat15 min
Something sweet Phirni45 min
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