Tangdi Kabab is a popular North Indian appetizer dish that is made with marinated chicken drumsticks that are grilled or baked. The dish is believed to have originated in the Mughlai cuisine of the Indian subcontinent.
To make Tangdi Kabab, the chicken drumsticks are first marinated in a mixture of yogurt, ginger-garlic paste, lemon juice, and a blend of spices such as garam masala, cumin powder, coriander powder, red chili powder, and turmeric. The marinated chicken is then skewered and cooked on a grill or in an oven until it is tender and slightly charred.
Serve Tangdi Kabab with a variety of accompaniments such as mint chutney, tamarind chutney, sliced onions, and lemon wedges. It is a delicious and flavorful dish that is popular not just in India, but also in many other parts of the world.
Ingredients for Tangdi Kabab:
- 8 chicken drumsticks, skin removed
- 1 cup yogurt
- 2 tablespoons ginger-garlic paste
- 2 tablespoons lemon juice
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric
- Salt, to taste
- 2 tablespoons oil
- Lemon wedges and mint chutney, for serving
Instructions for Tangdi Kabab:
- In a large mixing bowl, whisk together the yogurt, ginger-garlic paste, lemon juice, garam masala, cumin powder, coriander powder, red chili powder, turmeric, and salt.
- Add the chicken drumsticks to the marinade and coat them well. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- Preheat the oven to 400°F (200°C). Grease a baking tray with oil.
- Place the chicken drumsticks on the prepared baking tray and drizzle with 2 tablespoons of oil.
- Bake for 20-25 minutes or until the chicken is cooked through and slightly charred. Flip the drumsticks halfway through cooking.
- Serve hot with lemon wedges and mint chutney on the side.
Enjoy your delicious Tangdi Kabab!
- Appetizer: Tangdi Kabab makes for an excellent appetizer at parties or gatherings. You can serve them on a platter with mint chutney, tamarind chutney, sliced onions, and lemon wedges.
- Main course: If you’re serving as a main course, you can pair it with steamed rice, naan bread, or a vegetable side dish. You can also make a wrap or sandwich using chicken drumsticks and some salad greens.
- Barbecue: Tangdi Kabab is a great dish for barbecues and outdoor gatherings. You can grill the chicken drumsticks on a charcoal grill or a gas grill and serve them with some grilled vegetables.
- Salad: You can add Tangdi Kabab to a salad for a healthy and protein-rich meal. Simply chop the chicken drumsticks into small pieces and toss them with some salad greens, tomatoes, cucumbers, and dressing of your choice.
- Indian Thali: If you’re planning an Indian Thali meal, you can add Tangdi Kabab as one of the dishes along with some dal, vegetable curry, rice, and naan bread.
No matter how you serve it, Tangdi Kabab is sure to be a hit among your family and friends!
- Marinating the chicken for at least 2 hours or overnight is essential to infuse it with the flavors of the spices and yogurt.
- Removing the skin of the chicken drumsticks will help the marinade penetrate better and also make the dish healthier.
- If you’re grilling the chicken drumsticks, soak the skewers in water for at least 30 minutes before threading the chicken on them. This will prevent them from burning while cooking.
- Paneer Tangdi Kabab: Replace the chicken drumsticks with paneer cubes and follow the same recipe. Marinate the paneer for 30 minutes before cooking, as paneer doesn’t require as much time to absorb the marinade.
- Fish Tangdi Kabab: Use fish fillets instead of chicken drumsticks and follow the same recipe. Use firm-fleshed fish like salmon or cod for best results.
- Tandoori Tangdi Kabab: Add some red food color to the marinade to give the chicken a bright red color like traditional tandoori chicken. You can also add a teaspoon of kasuri methi (dried fenugreek leaves) to the marinade for a smoky flavor.
- Spicy Tangdi Kabab: Increase the amount of red chili powder or add some chopped green chilies to the marinade if you like your food spicy.
- Sweet Tangdi Kabab: Add a tablespoon of honey or maple syrup to the marinade to balance the heat from the spices and add a touch of sweetness.
FAQs about Tangdi Kabab:
- What is the best cut of chicken for Tangdi Kabab?
- A: Chicken drumsticks are the best cut as they are tender, juicy, and have enough meat to hold the marinade and spices.
- How long should I marinate the chicken?
- A: It is best to marinate the chicken for at least 2 hours or overnight in the refrigerator to allow the flavors of the spices and yogurt to penetrate the meat.
- Can I use boneless chicken?
- A: While boneless chicken can be used, it won’t be as juicy and flavorful as chicken with bones. If using boneless chicken, reduce the cooking time as it cooks faster than bone-in chicken.
- Can I cook Tangdi Kabab on a stovetop?
- A: Yes, you can cook on a stovetop using a grill pan or a cast-iron skillet. Heat the pan over medium-high heat, add a tablespoon of oil, and cook the chicken drumsticks for about 10-12 minutes on each side until cooked through and slightly charred.
- What are the best accompaniments?
- A: Tangdi Kabab can be served with a variety of accompaniments such as mint chutney, tamarind chutney, sliced onions, and lemon wedges. You can also pair it with steamed rice, naan bread, or a vegetable side dish.
Here’s an approximate breakdown of the nutritional values per serving of Tangdi Kabab (based on a recipe using chicken drumsticks and yogurt marinade):
- Calories: 250-300
- Protein: 20-25 grams
- Fat: 15-20 grams
- Carbohydrates: 5-10 grams
- Fiber: 1-2 grams
- Sodium: 300-500 milligrams
While Tangdi Kabab is a good source of protein, it is also high in fat and sodium. To make it healthier, you can use skinless chicken drumsticks, reduce the amount of oil used, and serve it with a side of vegetables or salad. You can also use low-fat yogurt and reduce the amount of salt and spices used in the marinade to make it more nutritious.