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 Recipe
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Tangdi Kabab
- Total Time: 0 hours
- Yield: Serves 2
Description
Tangdi Kabab is a delicious melt-in-the-mouth appetizer where spicy chicken drumsticks are grilled to juicy perfection.
Ingredients
- 6 chicken drumsticks
Marinade 1:
- 1 tbsp lemon juice
- 1 tbsp ginger garlic paste
- ½ tsp Kashmiri re chili power
- ½ tsp Garam Masala
- ¼ tsp Turmeric powder
- ¼ tsp Cumin powder
- Salt, to taste
Marinade 2:
- 2 tbsp hung curd
- 1 tsp ghee
- 2 tbsp chickpea flour
Instructions
- Wash and clean chicken drumsticks. Pat dry.
- Make slits and marinate using the spices mentioned in Marinade 1. Keep aside for a couple of hours.
- Rub the drumsticks again. Meanwhile, dry roast the chickpea flour. Add this along with gee to the drumsticks. Mix again and set aside for about an hour.
- Grill the drumsticks in an oven, barbecue or a pan on a stove top. Cook until golden.
- Allow it to rest for five minutes, squeeze a lemon and serve with mint chutney and pickled onions.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Appetizer
- Cuisine: Indian
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Mobasir hassan says
One of the most preferred chicken kabab. My kids love those yummy and juicy tangdi kababs. Looking forward for more such recipes.
Siva Sankar says
Every recipe with detailed ingredient and Photo of the Foods makes your blog unique
Keep doing your good work
Thanks,
Siva
Soumya says
So juicy and tender this looks! And so simple to make as well. Will forward this recipe to my mother.
Geethica Mehra says
Heard a lot about this dish. And your recipes are fabulous to follow.
Sayeri says
I can die for chicken and my husband too. This recipe is so easy. Will try definitely. And I was going through your others chicken recipes..all mouth-watering dishes.
Jhilmil Bhansali says
Seems a delicacy for chicken lovers indeed. I'm a vegan, so shall take ideas and use tofu or soya instead:)
Zainab says
Oh wow if only I could download food! I sure if I try this it will be yum
Megha says
Your pictures are too good. Though I am vegetarian but I will share it with my friends.
Manisha Garg says
A delicious recipe for the chicken lovers. Will share with my bro he loves to make such yummy dishes.
Shilpa Garg says
Aah. My mouth is watering as I am typing this. Tangdi kabab is my favourite. And your dish is cooked to perfection.
Rachna Parmar says
My mouth is watering. This looks so delicious. I make these regularly at home. They are just perfect like you mentioned for a weekend night. I make mine in the airfryer.
Nabanita Dhar says
Yumm. I do make it at home. Well, at least, a variation of it and I love it.
I have tried making it in the microwave and the pan and both one after the other. It tastes juicy when it use both sources 🙂
Roshan Radhakrishnan says
good to see you back, had wondered where you had gone off to. Tangdi kababs are an all time fav. Always grab a piece (or two) when I get the chance at parties or buffets
Suzy says
Looks so yum. Chicken is a favourite in my house so I have bookmarked this page for future reference. Thanks for sharing.