Tangdi Kabab is a delicious melt-in-the-mouth appetizer where spicy chicken drumsticks are grilled to juicy perfection.
I had gone into hiding again. I know. There were things to sort out, like for example, my nagging thoughts. Yeah. You cannot escape from such insecurities and sinking feeling. After all, you are only human. $h!t is bound to happen.
With that thought in place, let’s move on. My blogging schedule is now back on track and you can expect a minimum of two posts every week from this space. I have some really big things planned for you and I wish I could tell you all that now. Soon, I promise.
Boring stuff out of the way, let’s move on to the recipe.
Tangi Kabab is soft, juicy chicken drumsticks which are marinated in flavorful Indian spices. These are our absolute favorite and I make it a point to prepare these Kebabs every other weekend. While Tandoori Chicken has always topped our preference for a weeknight dinner with a glass of wine or champagne, ever since I prepared the Tangri Kebab there was no looking back.
Served with Indian style coleslaw, pickled onions or mint chutney, Tangri Kebabs are so good that you can clearly polish off an entire plate. These are so darn simple to make at home. However, preparing Tangdi Kebabs require double marination. That said, the prep time shouldn’t put you off. Do the first marination in the morning and the second one in another two hours. Keep for a couple of hours more and grill the Tangdi Kabab on a barbecue, oven or stove-top. The smoky flavour from the charcoal grill will be the cherry on top if you go for the Barbecue.
Tangdi Kabab RecipePrint
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That’s all for now, folks!
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