📝 About This Recipe
A jewel of Mughlai cuisine, Tangdi Kebab features succulent chicken drumsticks marinated in a rich, velvety blend of hung curd, aromatic spices, and a hint of smoky char. The secret lies in the double-marination process, which ensures the meat is infused with flavor right down to the bone while remaining incredibly tender. Whether cooked in a traditional clay tandoor or a modern oven, these kebabs offer a sophisticated balance of heat, tang, and creaminess that defines Indian appetizer excellence.
🥗 Ingredients
The Chicken
- 8 pieces Chicken Drumsticks (Tangdi) (skinless, with deep incisions/slashes made to the bone)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color without excessive heat)
- 1 teaspoon Salt (to taste)
Second Marination (The Masala)
- 1/2 cup Hung Curd (Greek Yogurt) (thick and strained of all whey)
- 1.5 tablespoons Ginger-Garlic Paste (freshly ground for best aroma)
- 2 tablespoons Roasted Gram Flour (Besan) (lightly toasted in a pan until fragrant)
- 1 teaspoon Garam Masala (high quality or homemade)
- 1 tablespoon Kasoori Methi (dried fenugreek leaves, crushed between palms)
- 1/2 teaspoon Turmeric Powder
- 2 tablespoons Mustard Oil (provides an authentic pungent smoky flavor)
- 1/2 teaspoon Black Salt (Kala Namak) (for a distinctive tangy kick)
For Basting and Garnish
- 3 tablespoons Melted Butter (for basting during grilling)
- 1 teaspoon Chaat Masala (for sprinkling over finished kebabs)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 medium Onion Rings (for serving)
👨🍳 Instructions
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1
Thoroughly clean the chicken drumsticks and pat them dry with paper towels. Use a sharp knife to make 2-3 deep diagonal gashes on each side of the drumsticks; this allows the marinade to penetrate deep into the meat.
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2
In a large mixing bowl, combine the chicken with lemon juice, 1 teaspoon of Kashmiri red chili powder, and salt. Rub this 'First Marination' into the gashes and let it rest for 20-30 minutes.
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3
While the chicken rests, prepare the 'Second Marination'. In another bowl, whisk the hung curd until smooth. Add the ginger-garlic paste, roasted gram flour, garam masala, crushed kasoori methi, turmeric, black salt, and mustard oil.
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4
Mix the marinade ingredients thoroughly until you have a thick, vibrant orange-red paste. The roasted gram flour acts as a binding agent to keep the yogurt on the chicken.
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5
Apply this thick yogurt mixture to the chicken drumsticks, ensuring every piece is generously coated. Cover the bowl with cling film and refrigerate for at least 4 hours, though overnight is ideal for maximum tenderness.
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6
Preheat your oven to 400°F (200°C). If using a grill, prepare it for medium-high heat. Line a baking tray with foil and place a wire rack on top to allow heat to circulate around the chicken.
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7
Arrange the marinated drumsticks on the wire rack, leaving space between each piece. Do not crowd the tray.
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8
Bake in the preheated oven for 20-25 minutes. At the halfway mark (around 12 minutes), carefully flip the drumsticks over.
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9
Remove the tray briefly and generously brush the chicken with melted butter. This creates that iconic tandoori sheen and prevents the meat from drying out.
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10
Switch the oven to 'Broil' or 'Grill' mode for the final 3-5 minutes. Watch closely as the edges should slightly char and blacken, giving it that authentic tandoor look.
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11
Check the internal temperature with a meat thermometer; it should reach 165°F (74°C) near the bone.
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12
Remove from the oven and let the kebabs rest for 5 minutes to allow the juices to redistribute. Sprinkle generously with chaat masala and fresh cilantro before serving.
💡 Chef's Tips
Always use 'Hung Curd' (strained yogurt); if the marinade is watery, it will slide off the chicken rather than forming a crust. Roasting the gram flour (besan) is crucial—it removes the raw taste and provides a nutty aroma that balances the spices. For an authentic smoky flavor without a tandoor, use the 'Dhuan' technique: place a red-hot piece of charcoal in a small bowl amidst the cooked kebabs, pour a teaspoon of ghee over it, and cover the pot for 3 minutes. If the chicken is browning too fast but is still raw inside, cover loosely with foil and continue baking. Don't skip the first marination with lemon and salt; this is the 'curing' stage that ensures the meat isn't bland on the inside.
🍽️ Serving Suggestions
Serve hot with a side of cooling Mint-Coriander Chutney and sliced red onions soaked in ice water for extra crunch. Pair with buttery Garlic Naan or Roomali Roti to turn this appetizer into a light meal. A chilled glass of Salted Lassi or a crisp Indian Lager complements the spicy, smoky notes perfectly. Serve alongside a fresh Kachumber salad (diced cucumber, tomato, and onion with lemon) for a refreshing contrast. For a festive platter, serve with lemon wedges and a few pickled green chilies.