A non-vegetarian dish from the Mughlai cuisine consisting of tangdi meaning "leg of the chicken" or "drumstick". The preparation consists of marinating the drumsticks in a spiced creamy mixture and then, grilling them to perfection. Depending on the spices and ingredients used, the tangdi kabab differ in taste and colour. Traditionally, cooked in a tandoor (clay oven), but currently, either in a skillet or oven. Delicious as an appetizer or starter at social gatherings. Easy, stress-free, loved by all and a crowd pleaser.
Incisions are made on the drumsticks for absorption of the marinade that is infused with saffron, which lends a yellowish hue and rich, delightful aroma. Addition of cashewnuts and yogurt provides the creamy texture. Mildly spiced and roasted in the oven at 400 F or 200 C for 30 to 35 minutes. Brushed with melted butter and a sprinkling of chaat masala, the drumsticks are dressed with aluminum foil for an impressive presentation. Paired with jeera rice, vegetable dish and a salad for a satisfying meal.
Incisions are made on the drumsticks for absorption of the marinade that is infused with saffron, which lends a yellowish hue and rich, delightful aroma. Addition of cashewnuts and yogurt provides the creamy texture. Mildly spiced and roasted in the oven at 400 F or 200 C for 30 to 35 minutes. Brushed with melted butter and a sprinkling of chaat masala, the drumsticks are dressed with aluminum foil for an impressive presentation. Paired with jeera rice, vegetable dish and a salad for a satisfying meal.
Tangdi Kabab
(Serves 4)
Ingredients:
9 or 10 chicken drumsticks
1 teaspoon chaat masala powder
2 tablespoons lemon juice
1 tablespoon cornstarch
2 tablespoons extra-virgin olive oil or mustard oil
salt
Grind to a fine paste (with no water)
2 heaped spoonfuls of hung curd or sour cream
10 cashewnuts (presoaked in hot water to soften)
4 large cloves of garlic
1-inch ginger
1/4 teaspoon white pepper powder
1 teaspoon garam masala powder
1/8 teaspoon cardamom powder
a pinch of saffron
Method:
Deskin the drumsticks and cut deep gashes on the flesh. Wash, pat dry, season with lemon juice and salt.
Mix the spice paste with cornstarch and oil. Marinate drumsticks with this mixture for a couple of hours or overnight.
Preheat oven to 400 F or 200 C.
Line a baking sheet with aluminum foil and set a wire rack over it. Place drumsticks on the rack and cook in the oven for 30 to 35 minutes until slightly charred and done.
Brush with butter and a sprinkling of chaat masala.
Serve hot with mint chutney.
Note:
(Serves 4)
Ingredients:
9 or 10 chicken drumsticks
1 teaspoon chaat masala powder
2 tablespoons lemon juice
1 tablespoon cornstarch
2 tablespoons extra-virgin olive oil or mustard oil
salt
Grind to a fine paste (with no water)
2 heaped spoonfuls of hung curd or sour cream
10 cashewnuts (presoaked in hot water to soften)
4 large cloves of garlic
1-inch ginger
1/4 teaspoon white pepper powder
1 teaspoon garam masala powder
1/8 teaspoon cardamom powder
a pinch of saffron
Method:
Deskin the drumsticks and cut deep gashes on the flesh. Wash, pat dry, season with lemon juice and salt.
Mix the spice paste with cornstarch and oil. Marinate drumsticks with this mixture for a couple of hours or overnight.
Preheat oven to 400 F or 200 C.
Line a baking sheet with aluminum foil and set a wire rack over it. Place drumsticks on the rack and cook in the oven for 30 to 35 minutes until slightly charred and done.
Brush with butter and a sprinkling of chaat masala.
Serve hot with mint chutney.
Note:
- For Jeera Rice recipe, click here.
- Purchase Wilton Cooling Rack at: https://amzn.to/2WAubUF
