Chicken Tangdi Kabab (Grilled Chicken Drumsticks)

Chicken tangdi kabab step-by-step recipe with photos.

Jump to:

• About this recipe
• Ingredients
• Step-by-step instructions (Air Fryer)
• Useful tips
• Variations and alternate cooking methods
• Serving suggestions
• Bonus
• Recipe card
• Comments

About this recipe

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 that when combined with the Indian spices and yogurt gave birth to the modern-day kababs that we love. Tangdi Kabab is one such kabab that is made using chicken drumsticks which are also known as Tangdi.

Tangri kabab is Indian-style grilled chicken made using chicken drumsticks that are marinated in yogurt and spices and grilled in a tandoor (clay oven). The classic version of this popular restaurant dish is made using tandoori seasoning. The recipe I am sharing here is also popularly called hariyali kabab or chicken hara bhara.

'Hariyali' or 'hara' literally means green in Hindi and this version of kebab uses herbs in the marinade giving it a distinctive green color. The marination uses spinach and mint leaves along with some basic Indian spices and aroma. Roasted besan (chickpea flour or gram flour) is a key ingredient that adds thickness and body to the marinade.

Traditionally tangdi kabab is cooked using a tandoor (clay oven). However, I am making them in an air fryer which recreates kebabs that taste like the ones made in a tandoor. I am also sharing how to cook them on a grill and oven. This tender and juicy chicken that is flavored delicately with herbs and spices will soon be one of your favorite air fryer recipes.

Chicken flavored with mint, spinach, and spiced served alongside laccha pyaz is the most delicious twist of the classic tangdi kabab. Read on for ingredients, variations, serving suggestions, and different cooking techniques to make this delicious melt-in-mouth chicken kebabs.

Got leftover Indian food from your favorite takeaway? Check out this recipe to make naanwich.

Ingredients

Chicken drumsticks: Use bone-in and skin-on chicken legs (drumsticks).

Herbs: I use mint leaves, spinach leaves, and green chili.

Aromatics: I am using ginger, garlic, and onion.

Spices: I use chili powder, garam masala, ground turmeric, and ground coriander.

Yogurt: Thick plain yogurt is used for marination. The yogurt in the marination helps tenderize the check and keeps the kebab soft and juicy. You can also use Greek yogurt.

Besan: (chickpea flour or gram flour). This is used to add thickness and body to the marinade. Roast the besan on low heat for 4-5 minutes to remove the raw smell before using it.

Step-by-step instructions (Air Fryer)

Blend together mint leaves, spinach, green chili, yogurt, onion, ginger, and garlic into a smooth paste. Transfer the green paste to a bowl. Add the remaining marinade ingredients - chili powder, garam masala, ground turmeric, ground coriander, and salt. Mix well to form a smooth marinade (steps 1 and 2).

Add the chicken legs to the marination. If the drumsticks are large, make a slash on them so the flavors can get inside (step 3). Mix well, making sure all the chicken legs are well coated with the marinade. Cover and let it marinate for at least 30 minutes to one hour. You can marinate them overnight in the refrigerator for melt-in-mouth kebabs (step 4).

Place the chicken legs on the air fryer basket and place the basket in the air fryer (step 5). Air fry at 400 F (200 C) for 15-18 minutes. Brush some ghee or oil midway and keep an eye after 12 minutes (steps 6 and 7). Let the chicken rest for 5 minutes once it is completely done (step 8).

Serve with yogurt mint chutney and laccha pyaz.

Useful tips

For the most tender and juicy kababs, marinate the chicken overnight. At a minimum, marinate it for one hour.

Dry-roast the besan on low heat 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 12 minutes of cooking. Make sure that the chicken is not burnt and at the same time cooked thoroughly.

If you would like a deeper red color use one tablespoon of Kashmiri chili powder instead of regular chili powder. I don't prefer using food color which is used in many restaurants to achieve a deep red color.

Variations and alternate cooking methods

Mustard oil: A few teaspoons of mustard oil in the marinade will impart a strong mustard flavor.

Tandoori masala: The tandoori seasoning will impart a tandoori flavor. If you are adding tandoori masala, skip other powdered spices.

Lasooni Tangdi Kebab: This variation used a paste of fried garlic in the marinade which imparts a strong garlic flavor.

Bharwan Tangdi Kebab: This variation uses various stuffing e.g. cottage cheese (paneer), inside the chicken leg.

Cook on a barbecue: You can cook this kebab on a barbecue, but only those with 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 and not burnt.

Oven: You can also cook them in an oven. Preheat the oven to 350 F (180 C). Insert the marinated chicken into skewers and place them on a baking tray, making sure the chicken is suspended and does not come in contact with the cooking juices. Cook for 20-25 minutes.

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.

Serving suggestions

Serve hot. If you are cooking for a crowd, you can prepare the tangri 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 in the air fryer or oven and reheat at 300 F (150 C) for 8-10 minutes.

Sprinkle chaat masala and lemon juice on the chicken pieces before serving. Add masala laccha pyaz (onion salad) as a side dish.

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.

Yogurt mint chutney goes very well with tangdi kebab. It is very easy to whip it up - just blend some mint leaves, coriander leaves, green chili, salt, fresh ginger, and garlic. Add this to whisked yogurt and mix well. See this green chutney recipe for measurements.

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.

More air fryer recipes:

1. Air fryer paneer tikka.
2. Air fryer pasta chips.
3. Air fryer chicken tikka.
4. Air fryer chicken cordon bleu.
5. Air fryer sweet and sour chicken.

Bonus

This hariyali tangdi kebab is:
- unique and delicious,
- great for parties and gatherings,
- gluten-free and suitable for keto and paleo diets.

If you liked this recipe, please don't forget to give a 5-star rating and leave a comment below.

Recipe card