Chicken Tangdi Kabab (Grilled Chicken Drumsticks)

This recipe is a variation of traditional tangdi kabab. I have added mint, spinach and green chili which adds a signature green tinge to the kabab while elvating the taste. This version is also known as Hariyali (green) Kabab in some regions.

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. Mix well.  Cover and let it marinate for at least 30 minutes. You can marinate them overnight in the refrigerator for melt-in-mouth kebabs (step 4).

Air Fryer: 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).

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 throughly and not burnt. 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.

Perfectly cooked delicious Tangdi Kabab

Pair with lachha onion and yoghurt mint chutney Click below for the recipes.