Tandoori Chicken Drumsticks
Updated: Apr 1
Or chicken tangdi kabab
The perfect low-cook time recipe to put together on a hot summer day – BBQ it, grill it in the oven or simply on a pan… super easy and great taste!
Marinate the chicken drumsticks for at least 4 – 6 hours, preferably overnight.
No, you don't need an oven, BBQ set up or a tandoor to make these! They're just as juicy and delicious made in a flat bottom frying pan! There is a pro way of getting the smoked BBQ / tandoor flavours (dhungaar) incorporated in cooked Tandoori Chicken Drumsticks - below the recipe.
Looking for more Indian small plates recipes? Here are a few:
Kothimbir Vadi (or steamed and fried coriander fritters)
Onion Bhajjiyas (everyone's favourite!)
Batata Vada for Vada Pav
Connect with me on social media for (errrmmmm) not-so-regular updates! Yes, I’m not going to be on your screen all day every day!
This recipe of Tandoori Chicken Drumsticks is naturally gluten free.
Serves: 4
Time taken
Prep: 15 minutes
Marination: minimum 4 hours, preferably overnight
Cooking: 8 - 10 minutes per batch in a grill pan (varies as per your cooking method)
Ingredients to make Tandoori Chicken Drumsticks
8 chicken drumsticks, skinless
1 cup hung curd
2-3 tsp normal curd (not drained) - helps with fine grinding all the ingredients
8 - 10 cloves of garlic
3 inches piece of ginger
5-6 green chillies
½ inch stick of cinnamon
5-6 cloves (laung)
8 – 10 black peppercorns
2 tsp Kashmiri red chilli powder (for natural colour)
1 tsp garam masala
2 tsp dry mango powder (amchur)
3 tsp salt or to taste
2-3 tsp mustard oil, to baste
Method of making Tandoori Chicken Drumsticks
Fine grind all the marination ingredients, except hung curd. Mix the paste and hung curd.
Add the marinade to the chicken drumsticks and mix well.Leave the chicken to marinate for a few hours for better flavour.
Cook the chicken tangdi kebabs using your preferred cooking method.
Serve with a green salad of choice and mint chutney.
Cooking methods
BBQ: you know how
Pan grilling:
Place the marinated chicken drumsticks on a hot grill pan. Flip in approx. 2-3 minutes. Baste with mustard oil and continue to grill until cooked.
Oven settings:
Grill in a pre-heated oven at 220°C for 15 minutes. Lower the temperature to 180°C, flip the drumsticks, baste with a little mustard oil and grill for another 20 minutes, or until golden and lightly charred.
For the smoked / BBQ flavours
Remember that this process is to be done once the chicken drumsticks have cooked through completely. Smoking it is the last step.
Heat a couple of pieces of coal till flaming red. Place those in a stainless steel bowl or a makeshift one using aluminium foil. Place this bowl in the centre of the frying pan.
Add a couple of drops of ghee or cooking oil in to the flaming coal. Immediately place the lid on the frying pan and leave it to impart the smoky flavours to your Tandoori Chicken Drumsticks.
For additional flavour, you could also add a couple of cloves (laung) to the flaming coal.
This entire process is called dhungaar.
More chicken appetiser / small plates recipes here.
Take a look at the other small plates recipes and Indian meal ideas.
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