Chicken Tangdi Kabab (Grilled Chicken Drumsticks)
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.
Servings: 4
Calories: 86kcal
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.
Notes
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 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.
Nutrition
Calories: 86kcal | Carbohydrates: 9g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 509mg | Potassium: 225mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2619IU | Vitamin C: 6mg | Calcium: 69mg | Iron: 1mg