Tangdi kabab step-by-step recipe with photos.
Tangdi kabab origin
Kabab or Kebab is a meat dish that is believed to have originated in the Middle East as meat cooked over an open fire. But it is this cooking style which when combined with the Indian spices gave birth to the modern-day kababs that we love. Tangdi Kabab is one such kabab that is made using chicken drumsticks which is also known as Tangdi.
Traditionally tangdi kabab is cooked using a tandoor. However, with the right cooking technique, you can recreate this delicacy in your home oven.
Lasooni Tangdi Kebab: This variation used a paste of fried garlic in the marinade which imparts a strong garlic flavour.
Hariyali Tangdi Kebab: This variation uses a paste of coriander and mint leaves in the marinade. Also use a paste of fresh green chillies and fresh ginger and garlic instead of the chilli, ginger, and garlic powders.
Bharwan Tangdi Kebab: This variation uses various stuffing e.g. cottage cheese (paneer), inside the chicken leg
Tandoori masala: this will impart a tandoori flavour. If you are adding tandoori masala, skip the garam masala, amchur, chilli powder, and ginger garlic powder
Mustard oil: a few teaspoons of mustard oil in the marinade will impart a strong mustard flavour
My take on tangdi kabab
In this recipe, I have used all dry spices including ginger and garlic powders. You can use ginger an garlic paste which will give this a slightly different flavour. You can experiment with the marinade as long as you add the key ingredients: lemon juice, salt, yogurt, chilli powder, turmeric powder, dry roasted besan, ginger, garlic, garam masala, and oil.
Tips for making the best tangdi kabab
For the most tender and juicy kababs, make sure the chicken is marinated overnight. At a minimum, marinate it for 5-6 hours.
Dry-roast the besan on low flame making sure it does not burn.
The cooking time may vary depending on the size of the drumsticks. Keep an eye on the drumsticks after 20 minutes of cooking. Make sure that the chicken is not burnt and at the same time cooked thoroughly. With a bit of practice, you will be able to master the timing.
If you do not have skewers you can place the drumsticks on an oven-safe wire rack and place them on a baking tray to collect the drippings.
Instead of ginger and garlic powder, you can use fresh ginger and garlic ground to a paste.
You may sprinkle some chaat masala or seasoning of your choice and squeeze some lemon juice before serving.
The yogurt should be pretty thick, otherwise, put the yogurt in a muslin cloth and place it in a strainer for 30 minutes before using.
If you would like a deeper red colour use 1 tablespoon of Kashmiri chilli powder instead of the regular chilli powder. I don't prefer using food colour which is used in many restaurants to achieve a deep red colour.
If you are using wooden skewers don't forget to soak the skewers in water for at least 30 minutes before using.
Other cooking methods
- Barbeque: You can cook this kebab in a barbie (barbeque), but only the ones that have a lid e.g. Weber will give good results. If you use an open grill, cook at lower temperatures, turning the kebabs often - this will make sure the kebabs are cooked through
- Air Fryer: You can also cook them in an air fryer. Preheat the air fryer to 180 degrees Celsius. Remove excess marinade and place the chicken in a single layer and cook for 15 minutes turning once in between.
- Stove Top: I haven't tried cooking tangdi kebab on a stovetop but you may give it a try. Use a thick bottom pan - preferably non-stick, cover with a lid and cook over a low flame, checking and turning the drumsticks every 5 minutes.
Serve hot. If you are cooking for a crowd, you can prepare the tangdi kebabs earlier in the day and keep them wrapped in aluminum foil which will prevent the kebabs from drying out. For reheating, place the kebabs on an oven-safe wire rack over a dripping tray and cook at 150 degrees Celsius for 5-6 minutes.
Sprinkle chaat masala and lemon juice on the chicken pieces before serving.
Garnish with thinly sliced red onions and lemon wedges. If the onions are too pungent, dip them in cold water for 30 minutes and discard the water.
Mint chutney goes very well with tangdi kebab. It is very easy to whip up mint chutney - just blend some mint leaves, coriander leaves, green chilli, yogurt, salt, and optionally some fresh ginger and garlic. For a variation that does not use yogurt see this recipe: Mint Chutney.
You can wrap the end of the drumsticks with aluminum foil which helps to keep the fingers clean while eating.
Tangdi Kebab is usually a starter, however, you can accompany this with Naan to make it a complete meal.
Chicken is affordable and nutritious and packs in a wide range of nutrients for very few calories. Chicken is a very good source of complete protein containing all essential and non-essential amino acids and at the same time easy to digest. Good quality chicken e.g. organically raised is also a good source of vitamins (especially B vitamins), minerals, and omega-3.
Tangdi Kabab is a very tasty way of consuming chicken which is liked by all especially children. This is a chicken dish that has minimal spices and does not have a rich gravy so it is very easy to digest. Tangdi Kabab is served with mint chutney, lemon juice, and onion which all aids in digestion along with a host of other benefits. The yogurt-based marinade also helps in protecting the meat from getting burnt and producing carcinogens. Onion and coriander leaf (in the mint chutney) aids in detoxification as well.
If you are following a Keto or a Paleo diet, this is a very good dish to include in your meal plan.
Step by step instructions
1. In a large bowl, combine together yogurt, roasted besan, ginger powder, garlic powder, garam masala, amchur, turmeric powder, chilli powder, olive oil, and salt
2. Mix it well making sure there are no lumps
3. Add the chicken to the spice mix
4. Mix well to make sure all the chicken pieces are coated completely
5. Cover and let it marinate for at least 8 hours or overnight
6. Insert skewers into the chicken drumsticks and place the skewers on a deep baking tray making sure the chicken does not touch the bottom of the tray
7. Bake in oven as mentioned in the recipe above
Tangdi kabab recipe
- Remove skin from chicken drumsticks and make deep incisions using a sharp knife
- Rub the drumsticks with juice of half a lemon and set aside for 30 minutes
- Dry roast besan until the raw smell goes. Let it cool completely
- In a large bowl, combine together yogurt, roasted besan, ginger powder, garlic powder, garam masala, amchur, turmeric powder, chilli powder, olive oil and salt. Mix it well making sure there are no lumps
- Drain the lemon juice from the chicken and add the chicken to the spice mix. Mix well to make sure all the chicken pieces are coated completely
- Cover and let it marinate for at least 8 hours or overnight
- Once the chicken is marinated, preheat the oven at 180 C (360 F)
- Insert skewers into the chicken drumsticks and place the skewers on a baking tray making sure the chicken pieces do not touch the bottom of the tray
- Bake in the preheated oven for 25 minutes, turning the drumsticks midway
- Change the oven setting to grill mode and grill for a further 5 minutes
- Serve with mint chutney, sliced onions and lemon wedges
- For the most tender and juicy kababs, make sure the chicken is marinated overnight. At a minimum, marinate it for 5-6 hours
- Dry-roast the besan on low flame making sure it does not burn
- The cooking time may vary depending on the size of the drumsticks. Keep an eye on the drumsticks after 20 minutes
- If you do not have skewers you can place the drumsticks on an oven-safe wire rack and place on a baking tray
- Instead of ginger and garlic powder, you can use fresh ginger and garlic ground to a paste
- You may sprinkle some chaat masala or seasoning of your choice and squeeze some lemon juice before serving
- The yogurt should be pretty thick, otherwise, put the yogurt in a muslin cloth and place in a strainer for 30 minutes before using
- If you would like a deeper red colour use 1 tablespoon of Kashmiri chilli powder instead of the regular chilli powder. I don't prefer using food colour which is used in many restaurants to achieve the deep red colour
Click here to watch Tangdi Kabab web story.