North India

Tangdi kebab

Name: Tangdi kebab
Total time: 1 h
Yield: 4 servings
Cuisine: Mughlai
Ingredients: 8 drumsticks chicken, curry cut (bone in chicken, small pieces); 3/4 cup hung curd (greek yogurt); 3 tbsp fresh cream (thickened cream, heavy cream); 1 1/2 tbsp ginger garlic paste; 2 tsp kashmiri chilli powder; 3/4 tsp garam masala; 1 tsp kasuri methi (dried fenugreek leaves); 1 tbsp lemon juice; 1 tbsp mustard oil; 1 tbsp for basting butter; 1 tsp chaat masala; 1 1/2 tsp salt

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

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

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

Make it your way

Ingredients

Method

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