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.
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.
BBQ: you know how
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.
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.
Take a look at the other small plates recipes and Indian meal ideas.
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