How to make tangdi kebab
Tangdi kabab is a delicious melt in mouth appetizer prepared by soft, moist chicken marinated in aromatic Indian spices.
Originally kabab belongs to Iran but now it is popular all over the world. There are many varieties of kabab among which tangdi kabab is one succulent appetizer. This home made chicken appetizer is delicious and far healthy than what we get in restaurants.
To make restaurant style tangdi kabab, I have used yogurt brine solution. This solution not only makes chicken juicy and tender but also it takes away that raw meaty smell. I would strongly recommend to use it, particularly when chicken has to be cooked on high heat.
Another key point in this tangdi kabab is that I kept the brine chicken in refrigerator and after that I did both marination at room temperature. So it may increase the baking time.
If you are looking for chicken recipes, you may like
Lets go through the recipe !
Ingredients
6 Chicken drumsticks or chicken legs
3 cups butter milk brine solution
First marination
¼ teaspoon turmeric powder
¼ teaspoon cumin powder
¼ teaspoon garam masala or tandoori masala
1/2 teaspoon kashmiri red chili powder
1/2 teaspoon ginger garlic paste
1 tablespoon fresh lemon juice
Salt as needed
1/2 teaspoon olive oil
Second marination
1 teaspoon ghee
2 tablespoon hung curd or thick fresh yogurt
2 tablespoon chickpeas flour (besan)
1 teaspoon mint sauce or grounded mint leaves
Step by step tangdi kebab recipe
Step 1. Cleaning and brining the chicken
Wash and clean chicken drumstick with kitchen towels. Prepare buttermilk brine solution. To make buttermilk, add 2 tablespoon curd/ yogurt to a bowl, whisk it. Then add 1 cup water and ¼ tsp salt and add chicken to the butter milk brine solution.
Step 2. Cover the chicken brine bowl with silver foil and place it in refrigerator for 1 hour.
Step 3. 1st marination
Take out the chicken, drain it completely. Make slits in chicken pieces twice or thrice. Add kashmiri red chili powder, turmeric powder, cumin powder, garam masala or tandoori masala, ginger garlic paste, fresh lemon juice and salt as required.
Step 4. Rub the drumsticks with the marinade for 4 to 5 minutes or till the mixture coats completely. Set this aside for 30 minutes. Then add olive oil and massage it once again.
Step 5. Now comes the second marination.
Place a small frying pan over medium heat.
Add ghee, once ghee becomes warm, add chickpeas (besan) and fry it on low heat till it becomes golden in colour.
Remove from heat.
In the marinated chicken, add yogurt, mint sauce, fried chickpeas flour. Give chicken 5 minutes massage and let it rest on counter for 40 to 50 minutes.
Step 6. Baking
Preheat oven for 30 minutes on 250 degree Celsius.
After the chicken is fully marinated, arrange the drumsticks on oven pan, lined with aluminium foil.
Before placing chicken in oven, turn down the temperature to 200 degree Celsius and put chicken in oven, bake for 35 to 40 minutes.
In between change the sides to cook it evenly.
Here is the recipe card for tangdi kabab
- 6 Chicken drumsticks or chicken legs
- 3 cups butter milk brine solution
- ¼ teaspoon turmeric powder
- ¼ teaspoon cumin powder
- ¼ teaspoon garam masala or tandoori masala
- 1/2 teaspoon kashmiri red chili powder
- 1/2 teaspoon ginger garlic paste
- 1 tablespoon fresh lemon juice
- Salt as needed
- 1/2 teaspoon olive oil
- 1 teaspoon ghee
- 2 tablespoon hung curd or thick fresh yogurt
- 2 tablespoon chickpeas flour besan
- 1 teaspoon mint sauce or grounded mint leaves
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Wash and clean chicken drumstick with kitchen towels. Prepare buttermilk brine solution. To make buttermilk, add 2 tablespoon curd/ yogurt to a bowl, whisk it. Then add 1 cup water and ¼ tsp salt and add chicken to the butter milk brine solution.
-
Cover the chicken brine bowl with silver foil and place it in refrigerator for 1 hour.
-
Take out the chicken, drain it completely. Make slits in chicken pieces twice or thrice. Add kashmiri red chili powder, turmeric powder, cumin powder, garam masala or tandoori masala, ginger garlic paste, fresh lemon juice and salt as required.
-
Rub the drumsticks with the marinade for 4 to 5 minutes or till the mixture coats completely. Set this aside for 30 minutes. Then add olive oil and massage it once again.
-
Place a small frying pan over medium heat.
-
Add ghee, once ghee becomes warm, add chickpeas (besan) and fry it on low heat till it becomes golden in colour.
-
Remove from heat.
-
In the marinated chicken, add yogurt, mint sauce, fried chickpeas flour. Give chicken 5 minutes massage and let it rest on counter for 40 to 50 minutes.
-
Preheat oven for 30 minutes on 250 degree Celsius.
-
After the chicken is fully marinated, arrange the drumsticks on oven pan, lined with aluminium foil.
-
Before placing chicken in oven, turn down the temperature to 200 degree Celsius and put chicken in oven, bake for 35 to 40 minutes.
-
In between change the sides to cook it evenly.
ktopi says
I love your recipes. I recently found your link on pinterest and have subscribed and I routinely get emails when you upload new recipes. I tried tangdi kebabs, it turned out delicious! My husband loved it! Your recipes are easy to follow and very informative blog as well about the health benefits. Please keep posting! Thanks!
rachnaskitchen says
Thanks for appreciating my effort. Glad that you have tried my recipe and turned out delicious for you. Your comment made my day 🙂
DEEPTI RAWAL says
Hi
I m checking out ur reciepe but confused whether to bake it or grill it.
rachnaskitchen says
Hi Deepti,
Chicken legs has to be baked as mentioned in step 6
Baking
Preheat oven for 30 minutes on 250 degree Celsius.
After the chicken is fully marinated, arrange the drumsticks on oven pan, lined with aluminium foil.
Before placing chicken in oven, turn down the temperature to 200 degree Celsius and put chicken in oven, bake for 35 to 40 minutes.
In between change the sides to cook it evenly.
Thanks
Deeba says
Can it be marinated the day before and cooked on the next time.
rachnaskitchen says
Yes, sure.
But keep in refrigerator and i think it would taste more delicious as marination would infused better for longer time.
Thanks
Kiran says
Hi rachna
Can’t find chickpea flour here,What other flour Do you recommended?
rachnaskitchen says
Hi Kiran,
Chickpea flour is used in this recipe for binding and flavour. You can substitute up to half the amount of all-purpose flour called for in recipe with chickpea flour. But flavour is quite different. Hope this helps.
Thank you
Caz McLaughlin says
I was really intrigued by this recipe. I have been using yoghurt for years to tenderise and flavour chicken and meats. We always had yoghurt or curd on hand when I was growing up. My mother used it for so many different things………..
Having used it for tandoori and some goat curries recently, I headed for your site to get some inspiration.. I made up the buttermilk brine. Soaked the chicken pieces for half an hour in the brine. Then drained them, patted them dry and coated them in seasoned flour incorporating some of your spices mentioned. (I usually use potato flour, besam or tapioca flour bit had neither so resorted to plain wholemeal flour0). Then a slow fry in deep oil – – .-(Alas..no ghee to be found) – – -till golden and crunchy before finishing off in the oven.
It tasted devine.
.hank you so much for this wonderful post. I will be sure to try it exactly as you suggested in your recipe next tine I cook it. Happy cooking………..
Sincerest regards,
Caz
Sonal says
Hi! I made this recipe yesterday and it was really good! Your steps are nicely explained and the pictures also help. Thanks!
Mobasir hassan says
I am always fond of Kebab and Tangdi kebab is one of my and also my son’s favorite. Whenever we go out for dinner Tangdi kebab is must in our menu. You have done a nice job for cooking it in an oven and this will help us to try at home.