Tangdi Kebab is a popular appetizer made with chicken drumsticks , marinated with hung curds and spices overnight. This juicy , tender fall from bones chicken is tasty and has a cooking time less than 30 minutes.
Tangdi Kebabas are very flavourful , main key for flavourful and tenderized chicken is marination resting hours. More resting time , more flavourful and tasty chicken , you can make.
If you love similar recipes then you must check out my best ever chicken recipes - Seekh Kebab , Tandoori Chicken and Chicken Tikka
About this recipe
Authentic Kebabs are meat dishes, marinated overnight with whole lot of freshly ground spices ,skewered and cooked on charcoal fire basting oil occasionally.
There are many methods of doing kebab, which tastes ultimate when cooked on fire by basting oil using tandoor - grill.
Modern day Kebabs in Indian trace their origin to the influence of the Mughlai Cuisine. Some varieties of kebab are more or less similar with their distinct taste, which can be credited to the use of the indian spices. Origin of Kebab is from Middle East.
Here I’m posting my version of Tangdi Kebab in a pressure cooker or one pot .
Serve Kebabs hot with Mint chutney ,onion rings and lemon Wedges.
This tangadi kabab recipe is
- Flavourful and juicy
- Delicious
- No monitoring time
- Easy to make
Ingredients
To make this delicious and juicy chicken , you need few basic spices that are readily available in any Indian Kitchen along with chicken drumsticks and hung curds.
Refer the recipe card for actual measurements.
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How to make Tangdi Chicken
Wash and clean chicken, make deep incisions on the drumsticks.
Take chicken in a mixing bowl , add salt , red chilli powder , roasted cumin powder, garam masala , coriander powder, lime juice and mustard oil.
Mix well everything , rub all spices to chicken pieces and refrigerate for at least 1 hour.
For second marination , into a bowl add hung curd , salt, red chilli powder, cumin powder, kitchen king masala ( or tandoori masala) , coriander powder , ginger paste, garlic paste and mix well .
Add 1 hour marinated chicken into second marination and mix well thoroughly.
Cover and keep chicken in refrigerator for minimum 5 hours or overnight.
You can either cook in oven , air fryer , tandoor or one pot. I'm cooking in a traditional pressure cooker.
Take a wide bottom pressure cooker pan and drizzle 1 teaspoon of oil. Arrange marinated chicken drumsticks in single layer without crowding.
Drizzle 1 teaspoon of oil on top and cover pressure cooker pan and pressure cook for 1 whistle.
When pressure releases on it’s own, remove lid. Keep on high flame and cook until water content dries up completely.
Take a frying pan , add butter and add cooked chicken drumsticks.
Toss and cook chicken on high heat until chicken gets a crisp charred coat.
Garnish with chopped coriander leaves and sprinkle chaat masala powder.
Serve hot with onion slice, lemon wedges and mint chutney.
Recipe Card
Tangdi Kebab Recipe
Ingredients
- 6 Chicken Drumsticks
- 1.5 Tbsp Butter
- 1 tablespoon Coriander leaves
- ½ teaspoon Chaat masala powder
For 1st Marination
- ¼ teaspoon Turmeric powder
- 1 teaspoon Chilly Powder
- ½ teaspoon Coriander Powder
- ½ teaspoon Jeera Powder
- ½ teaspoon Garam Masala Powder
- 1 teaspoon Salt
- 1 teaspoon Mustard Oil
- ½ tablespoon Lime juice
For 2nd Marination
- ¼ Cup Hung Curd
- 1 teaspoon Garlic Paste
- 1 teaspoon Ginger Paste
- 1 teaspoon Red Chilly Powder
- ½ teaspoon Jeera Powder /Cumin powder
- ½ teaspoon Kitchen King Masala or garam masala or tandoori masala
- ½ teaspoon Coriander Powder
- 1 /2 teaspoon Salt
- ½ tablespoon Lime juice
Instructions
- Wash and clean chicken, make deep incisions on the drumsticks.
- Take chicken in a mixing bowl , add salt , red chilli powder , roasted cumin powder, garam masala , coriander powder, lime juice and mustard oil.
- Mix well everything , rub all spices to chicken pieces and refrigerate for at least 1 hour.
- For second marination , into a bowl add hung curd , salt, red chilli powder, cumin powder, kitchen king masala ( or tandoori masala) , coriander powder , ginger paste, garlic paste and mix well .
- Add 1 hour marinated chicken into second marination and mix well thoroughly.
- Cover and keep chicken in refrigerator for minimum 5 hours or overnight.
- Take a wide bottom pressure cooker pan and drizzle 1 teaspoon of oil.
- Arrange marinated chicken drumsticks in single layer without crowding.
- Drizzle 1 teaspoon of oil on top and cover pressure cooker pan and pressure cook for 1 whistle.
- When pressure releases on it’s own, remove lid. Keep on high flame and cook until water content dries up completely.
- Take a frying pan , add butter and add cooked chicken drumsticks.
- Toss and cook chicken on high heat until chicken gets a crisp charred coat.
- Garnish with chopped coriander leaves and sprinkle chaat masala powder.
- Serve hot with onion slice, lemon wedges and mint chutney.
viveka vijayenthiran says
Mouth watering recipe👌
Nikhil Patil says
Very easy recipe, anyone can cook it
Muktha says
S Nikhil , I make it a point that all my recipes should be easy to cook , as healthy as possible and should deliver good taste too .
Thanks and do try out other recipes too.