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Tangri kebab
Roasted marinated chicken drumsticks
ਟੰਗੜੀ ਕਬਾਬ: chicken drumsticks in a creamy cashew and yogurt marinade, roasted until charred (plus 4 hours marinating)
Tangri kebab is a signature of the old Punjabi kebab houses of Delhi, from the lanes of Chandni Chowk to the Partition-era restaurants of Daryaganj, and it is still the dish families order for a birthday or a Sunday night out. Drumsticks are slashed to the bone, marinated twice, first in ginger, garlic and lemon and then in a rich mix of yogurt, cream and cashew, and roasted until the edges char while the meat stays juicy. The common mistake is not cutting deep enough: the marinade never reaches the bone and the meat there stays pink. Make three deep slashes on each side. Chef's tip: baste with butter in the last ten minutes, then flash under the grill for a proper tandoor look.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the first marinade
- 8 chicken drumsticksabout 1 kg, skinned
- 2 tbsp ginger-garlic paste
- 1 tbsp lemon juice
- 1 tsp Kashmiri chilli powder
- 1 tsp salt
For the second marinade
- 3 tbsp double cream
- 12 cashewssoaked in hot water for 15 minutes
- 1 tsp garam masala
- ½ tsp white pepper
- ¼ tsp ground cardamom
- 1 tsp kasuri methi (dried fenugreek leaves)crushed
- 1 tbsp mustard oil
To finish
- 2 tbsp buttermelted
- 1 tsp chaat masala
- 1 red onion (optional)sliced into rings
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Method
0/6 doneStep 1: Make 3 deep slashes to the bone on each side of every 8 chicken drumsticks. Rub with 2 tbsp ginger-garlic paste, 1 tbsp lemon juice, 1 tsp Kashmiri chilli powder and 1 tsp salt and leave for 20 minutes.
25 minStep 2: Drain 12 cashews and blend with 3 tbsp double cream to a smooth paste. Whisk into 5 ½ oz hung curd (thick strained yogurt) with 1 tsp garam masala, ½ tsp white pepper, ¼ tsp ground cardamom, 1 tsp kasuri methi (dried fenugreek leaves) and 1 tbsp mustard oil.
5 minStep 3: Coat the drumsticks in the second marinade, working it into the cuts. Cover and chill for at least 4 hours or overnight.
3 minStep 4: Heat the oven to 425°F (fan 400°F). Set the drumsticks on a rack over a lined tray, with space between them.
3 minStep 5: Roast for 25 minutes, then brush with 2 tbsp butter, turn and roast 10 minutes more. The chicken is done when the thickest part reads 167°F near the bone and the juices run clear.
35 minStep 6: Grill on high for 3–4 minutes until charred in spots. Sprinkle with 1 tsp chaat masala and serve with 1 red onion and mint chutney.
4 min
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 42 g
- Carbs
- 7 g
- Fat
- 25 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tangri kebab take?
- About 60 minutes in total: 20 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of lemon juice?
- Lime juice, same amount.
- What can I use instead of kashmiri chilli powder?
- Sweet paprika with a pinch of cayenne (gives the same colour, less heat).
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