Tangdi Kabab
Get ready to savor the mouthwatering flavors of Tangdi Kabab, where succulent chicken leg pieces are marinated in a zesty blend of yogurt and fragrant spices before being grilled to a tantalizing char. This dish promises a juicy bite and a smoky aroma that will have your taste buds dancing with delight! Perfect for your next backyard barbecue or cozy dinner, these kababs are sure to impress.
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 lemon, squeezed
🥩Meat & Seafood(1)
- 4 leg pieces chicken (1/2 kg) (1.1 lbs)
🫙Pantry Staples(1)
- 1 tbsp oil (15 ml)
🧂Spices & Seasonings(1)
- Salt to taste
📦Other(6)
- 1 tbsp besan (15 ml)
- 1 + 1/2 tsp chaat masala (7.5 ml)
- 1/2 cup thick curd (120 ml)
- 1 tsp kasuri methi crushed (5 ml)
- 3 to 4 tsp red chilli powder (15-20 ml)
- 2 to 3 tsp tandoori masala (10-15 ml)
👨🍳 Instructions
- 1
Add chicken legs and coat well with oil, red chilli powder, and salt.
- 2
Mix thick curd, besan, tandoori masala, chaat masala, kasuri methi, and lemon juice, then mix well.
- 3
Give a smokey flavor with ghee and let it rest for 1 to 2 hours.
- 4
In a pan, add oil and cook chicken pieces on both sides until done.
- 5
Apply oil to the griller and grill them on coal, applying melted butter in between.
- 6
Serve the tangdi kababs with green chutney.
💡 Pro Tips
- ✓Score each chicken leg with 2-3 deep slashes down to the bone before marinating, allowing the curd-besan mixture to penetrate deeper and season the meat closer to the bone where flavor typically lags.technique2-3 slashes, 1/4 inch deep
- ✓Marinate for a minimum of 2 hours but ideally up to 8 hours refrigerated, since the lactic acid in curd and enzymes in besan need this time to tenderize the dense muscle fibers in chicken legs without turning the texture mushy.timing2-8 hours, 38°F
- ✓Use thick, hung curd strained through cheesecloth for 30 minutes rather than regular yogurt, because excess whey dilutes the marinade and prevents proper coating adhesion, resulting in a drier char when grilled.ingredient30 minutes straining
- ✓Perform the dhungar (smoking) technique by placing a small steel bowl with a lit charcoal piece in the center of the marinating bowl, drizzling ghee over it, and immediately covering for 2-3 minutes to infuse smoky aroma without direct combustion contact.technique2-3 minutes covered
- ✓Sear the chicken legs in the pan first at medium-high heat for 4-5 minutes per side to set the exterior proteins before finishing on the grill, preventing the marinade from sliding off during the high-heat charring stage.timing4-5 minutes per side
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Tangdi Kabab
Get ready to savor the mouthwatering flavors of Tangdi Kabab, where succulent chicken leg pieces are marinated in a zesty blend of yogurt and fragrant spices before being grilled to a tantalizing char. This dish promises a juicy bite and a smoky aroma that will have your taste buds dancing with delight! Perfect for your next backyard barbecue or cozy dinner, these kababs are sure to impress.
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 lemon, squeezed
🥩Meat & Seafood(1)
- 4 leg pieces chicken (1/2 kg) (1.1 lbs)
🫙Pantry Staples(1)
- 1 tbsp oil (15 ml)
🧂Spices & Seasonings(1)
- Salt to taste
📦Other(6)
- 1 tbsp besan (15 ml)
- 1 + 1/2 tsp chaat masala (7.5 ml)
- 1/2 cup thick curd (120 ml)
- 1 tsp kasuri methi crushed (5 ml)
- 3 to 4 tsp red chilli powder (15-20 ml)
- 2 to 3 tsp tandoori masala (10-15 ml)
👨🍳 Instructions
- 1
Add chicken legs and coat well with oil, red chilli powder, and salt.
- 2
Mix thick curd, besan, tandoori masala, chaat masala, kasuri methi, and lemon juice, then mix well.
- 3
Give a smokey flavor with ghee and let it rest for 1 to 2 hours.
- 4
In a pan, add oil and cook chicken pieces on both sides until done.
- 5
Apply oil to the griller and grill them on coal, applying melted butter in between.
- 6
Serve the tangdi kababs with green chutney.
💡 Pro Tips
- ✓Score each chicken leg with 2-3 deep slashes down to the bone before marinating, allowing the curd-besan mixture to penetrate deeper and season the meat closer to the bone where flavor typically lags.technique2-3 slashes, 1/4 inch deep
- ✓Marinate for a minimum of 2 hours but ideally up to 8 hours refrigerated, since the lactic acid in curd and enzymes in besan need this time to tenderize the dense muscle fibers in chicken legs without turning the texture mushy.timing2-8 hours, 38°F
- ✓Use thick, hung curd strained through cheesecloth for 30 minutes rather than regular yogurt, because excess whey dilutes the marinade and prevents proper coating adhesion, resulting in a drier char when grilled.ingredient30 minutes straining
- ✓Perform the dhungar (smoking) technique by placing a small steel bowl with a lit charcoal piece in the center of the marinating bowl, drizzling ghee over it, and immediately covering for 2-3 minutes to infuse smoky aroma without direct combustion contact.technique2-3 minutes covered
- ✓Sear the chicken legs in the pan first at medium-high heat for 4-5 minutes per side to set the exterior proteins before finishing on the grill, preventing the marinade from sliding off during the high-heat charring stage.timing4-5 minutes per side