Tangdi Kabab Recipe

Ingredients

First Marination

• 4 medium chicken drumsticks (~500g)
• 1 tbsp lemon juice (skip if using sour yogurt)
• ½ tsp pepper powder (or ½ tsp red chilli powder for color)

Second Marination

• 4 tbsp hung curd / Greek yogurt
• 2 tbsp cream (or 10 cashews blended with yogurt)
• 1 tbsp cornflour / roasted gram flour (besan)
• ¾ inch ginger (or 1 tsp paste)
• 3–4 garlic cloves (or 1 tsp paste)
• 2 tbsp coriander leaves (optional)
• ¾ tsp garam masala (optional, if using chilli powder)
• ¼ tsp cardamom powder
• Salt to taste

For Cooking

• 1–2 tbsp oil or butter

Preparation

1. Prep the chicken: Wash, pat dry, and make deep slits in drumsticks.
2. First marination: Rub lemon juice + pepper/chilli powder. Rest for 15–30 mins.
3. Second marination: Mix yogurt, cream/cashew paste, ginger-garlic, flour, spices, and salt. Coat chicken well.
4. Rest: Cover and marinate for at least 4 hours (overnight for best flavor).

Cooking Methods

Oven/Tandoor

• Preheat oven to 240°C (460°F).
• Place chicken on a wire rack over a tray.
• Grill 13–15 mins, then broil 3–4 mins for char.
• Brush with butter/oil before serving.

Stovetop (Tawa/Griddle)

• Cook marinated chicken in a pan on medium heat until marinade dries and chicken is fully cooked.

Charcoal Smoke (Optional)

• Place hot coal in a small bowl inside the pan.
• Drizzle ghee, cover, and smoke for 5–7 mins for authentic flavor.

Source: - indianhealthyrecipes.com