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+ servings

Tangdi kabab recipe




  • 8 pieces chicken drumsticks (tangdi)
  • ¾ cup yogurt
  • 2 tablespoon besan (gram flour)
  • 1 tablespoon garam masala
  • 2 teaspoon turmeric powder
  • 1 teaspoon chilli powder
  • 2 teaspoon amchur
  • 1 teaspoon ginger powder
  • 1 teaspoon garlic powder
  • 1 tablespoon olive oil
  • Salt to taste
  • 1 lemon


  • 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