Chicken tangri kabab is Indian-style grilled chicken drumsticks made by marinating chicken legs in yogurt, herbs, and spices. In this recipe, I am making it in the popular hariyali kabab style, which gets its name from the use of herbs in the marinade.
'Hariyali' literally means green in Hindi, and the combination of spinach and mint used in this recipe gives the dish a distinctive green color and refreshing flavor.
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What is tangri kabab?
Chicken tangdi kabab is a popular appetizer or starter dish made by marinating chicken drumsticks in a mixture of yogurt and spices. The drumsticks are then typically grilled until cooked through and have a charred and slightly crispy exterior. The term "tangdi" means "leg" or "drumstick" in Hindi, so this dish is specifically made with chicken drumsticks. Chicken tangri kabab is often served with mint chutney or a side salad and is a popular dish at many Indian restaurants and homes.
The popular restaurant-style tangdi kabab is typically made using tandoori seasoning, but the recipe I am sharing is also known as hariyali kabab or chicken hara bhara. "Hariyali" or "hara" translates to "green" in Hindi, and this version of kebab gets its distinctive green color from the use of herbs in the marinade. The marinade includes spinach and mint leaves, along with traditional Indian spices.
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. 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.
Why you will love this recipe?
- Unique and Delicious: The combination of spinach and mint in the marinade gives the hariyali kababs a unique and refreshing taste that sets them apart from other chicken kababs.
- Versatile: This recipe can be cooked in various ways, including on a grill, in an oven, or an air fryer.
- Easy to make: Making the marinade and the actual cooking of the chicken tangdi kabab is very easy. I am including step-wise instructions along with all the tips you will need to make the perfect chicken kebab at home.
- Great for Parties and Gatherings: Chicken Hariyali Tangdi Kabab is a great dish to serve at parties and gatherings. The visually appealing color and delicious taste make it a hit with guests of all ages. It is also easy to make in large quantities, making it a perfect option for a crowd.
Got leftover Indian food from your favorite takeaway? Check out this recipe to make naanwich. Also, check out this recipe to make authentic chicken korma.
Ingredients
Chicken drumsticks: Use bone-in and skin-on chicken 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)
Step 1: To prepare the kabab masala, 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 (images 1 and 2).
Step 2: Add the chicken legs to the chutney marination. If the drumsticks are large, make a slash so the flavors can get inside (image 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 (image 4).
Step 3: Place the chicken legs on the air fryer basket and place the basket in the air fryer (step 5).
Step 4: Air fry at 400 F (200 C) for 15-18 minutes. Brush some ghee or oil midway and keep an eye after 12 minutes (images 6 and 7). Let the chicken rest for 5 minutes once it is completely done (image 8).
Useful tips
For the most tender and juicy kebabs, 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 want a deeper red color, use one tablespoon of Kashmiri chili powder instead of regular chili powder. I don't prefer using the food color used in many restaurants to achieve a deep red color.
If you are looking to make a whole chicken in the air fryer, check out this air fryer whole chicken recipe.
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 chicken tangdi kebab: This variation uses a paste of fried garlic in the marinade which imparts a strong garlic flavor.
Bharwan tangdi kabab: This variation uses various stuffing e.g. cottage cheese (paneer), inside the chicken leg.
Cook on a barbecue: You can cook this green chicken kabab 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 hariyali tangdi kebab in a pan on the 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
Always serve the hariyali kabab hot. If you are cooking for a crowd, you can prepare the chicken hariyali kabab earlier in the day and keep it wrapped in aluminum foil, which will prevent the kebabs from drying out. Place the kebabs in the air fryer or oven for reheating and reheat at 300 F (150 C) for 8-10 minutes.
Sprinkle chaat masala and lemon juice on the chicken kebab before serving. Add masala laccha pyaz (onion salad) as a side dish. Other roasted vegetables can also be served as a side dish to make it a well-rounded meal. Try these air fryer Brussels sprouts or air fryer curried carrots.
Yogurt mint chutney goes very well with chicken tangdi. It is very easy to whip it up - 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.
Tangdi Kebab is usually a starter. However, you can accompany this with saffron rice or naan to make it a complete meal. Don't forget to finish the meal with tamarind margarita.
More air fryer recipes
You may also like:
1. Air fryer chicken cordon bleu.
2. Air fryer sweet and sour chicken.
If you tried this Tangri Kabab Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Recipe card
Chicken Tangdi Kabab (Grilled Chicken Drumsticks)
Equipment
Ingredients
- 8 pieces chicken drumsticks
- 2 teaspoon ghee or oil for basting (use store-bought or homemade ghee)
For the marinade:
- ½ cup mint leaves
- ½ cup frozen spinach
- 1 green chili
- ½ small onion
- ½ inch ginger
- 2 cloves garlic
- ¼ cup yogurt
- ¼ cup besan
- ½ teaspoon Kashmiri chili powder
- 1 teaspoon garam masala (use store-bought or homemade garam masala)
- ¼ teaspoon ground turmeric
- ½ teaspoon ground coriander
- ¾-1 teaspoon salt adjust as per taste
To serve:
- Laccha pyaz (onion salad)
- Chaat masala
- Green chutney
- Lemon or lime juice
Instructions
Prep:
- Place the spinach leaves at room temperature for a few minutes to defrost them.
- Dry roast besan on low heat for 4-5 minutes, until the raw smell goes. Let it cool completely.
Marinate the chicken legs:
- Blend together mint leaves, spinach, green chili, onion, ginger, and garlic into a smooth paste.
- Transfer the green paste to a bowl. Add the remaining marinade ingredients - yogurt, besan, chili powder, garam masala, ground turmeric, ground coriander, and salt. Mix well to form a smooth marinade.
- Add the chicken legs to the marination. Mix well, making sure all the chicken legs are well coated with the marinade. If the drumsticks are large, make slashes on them.
- Cover and let it marinate for at least 30 minutes to one hour. You can marinate them overnight in the refrigerator.
Air fryer instructions:
- Place the chicken legs on the air fryer basket and place the basket in the air fryer.
- Air fry at 400 F (200 C) for 15-18 minutes. Brush some ghee or oil midway and keep an eye after 12 minutes.
- Let the chicken rest for 5 minutes once it is completely done.
- Sprinkle chaat masala and lemon/lime juice. Serve with onion salad, green chutney, or dip of your choice.
Oven instructions:
- Preheat oven to 400 F (200 C).
- 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.
- Bake for 30-35 minutes, flipping once mid-way. Brush with some ghee or oil.
- Let the chicken rest for 5 minutes once it is completely done.
- Sprinkle chaat masala and lemon/lime juice. Serve with onion salad, green chutney, or dip of your choice.
Lauren says
Oh, wow! I absolutely love this mix of spices, and it's so convenient to make them in the air fryer. Great drumstick recipe.
Ksenia says
I couldn't stop licking my fingers after eating these drumsticks! They were so more-ish, I paired them with potato salad and loved every bite. A real keeper!
Kris says
Wow, was this delicious! SO rich and flavorful! The whole family gobbled it up..the spice level was just perfect!
Sherry L Ronning says
This chicken legs Air Fryer recipe tastes amazing and is super easy to make! Thanks for a great chicken legs recipe.
Jennifer says
Oooh these drumsticks are so good! That marinade is insanely flavorful and it made the chicken magical! Loved every bite!