Tangdi kabab (restaurant style tangri kabab)
Tangdi kabab are popular grilled chicken drumsticks that make a great appetizer.
© Swasthi's Recipes
Servings: 2
Ingredients
First marination
- 4 medium chicken drumsticks (about 500 grams)
- 1 tablespoon lemon juice (skip if using sour yogurt)
- ½ teaspoon pepper powder (adjust to taste)
- ½ red chilli powder (optional)
Second marination
- 2 tablespoons cream or 10 cashews (you can also use both)
- 4 tablespoons greek yogurt or hung curd
- 1 tablespoon cornflour or roasted besan (gram flour)
- ¾ inch ginger or 1 tsp ginger paste
- 3 to 4 garlic cloves or 1 tsp garlic paste
- 2 tablespoons coriander leaves (optional)
- ¼ teaspoon cardamom powder or elaichi powder
- ¾ teaspoon garam masala (optional, use if using red chilli powder)
For serving
- 1 to 2 tablespoons oil or butter
Instructions
Preparation for tangi kabab
- Drain the moisture well from the chicken drumsticks & make gashes or slits.
- Rub them well with lemon juice & pepper & or chilli.
- Cover and rest for 15 to 30 mins.
- Please ensure you use only strained yogurt, greek yogurt or hung curd only.
- In a separate bowl, mix together yogurt, cream, ginger garlic, flour, garam masala, coriander leaves, salt and cardamom powder.
- optional - If using cashews, then blend them well to smooth in a small blender along with yogurt.
- Mix everything well and taste the marinade. If needed add more salt.
- Transfer this mixture to the chicken and marinate at least for 4 hours to over night.
How to make tangdi kabab
- Preheat the oven to 460 F or 240 C for at least 20 mins.
- Meanwhile prepare a baking tray and line with a foil.
- Place a wire rack over the tray. Place the chicken tangdi over the rack.
- Grill for 13 to 15 mins depending on the size of the chicken.
- Once done, towards the end broil for 3 to 4 mins until slightly charred.
- Remove from the oven and brush butter or oil.
- Serve tangdi kabab as an appetizer with mint chutney or green chutney.
To make on stovetop on a tawa or griddle
- Transfer the entire marinated chicken in a pan or kadai and begin to cook on a medium heat.
- Chicken will ooze out a lot of moisture, just cook until all the marinade dries up and the chicken is fully done.
Smoke the chicken
- Place a small bowl in the chicken pan or tray.
- Burn a woodcoal piece until hot and red.
- Place the coal in the steel cup and drizzle 1 tsp ghee. Quickly smoke begin to release.
- Cover the pan and smoke the chicken for 5 to 7 mins depending on how strong you want the smoky flavor to be.
Nutrition
Calories: 396kcal | Carbohydrates: 9g | Protein: 31g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 176mg | Sodium: 230mg | Potassium: 487mg | Fiber: 1g | Sugar: 2g | Vitamin A: 790IU | Vitamin C: 15.7mg | Calcium: 91mg | Iron: 1.8mg
