Tangdi in it’s simplest translation means leg and refers to the leg of a Chicken. This BBQ Chicken preparation is either marinated in a cream base(Kalmi), Red spice blend(Tandoori) or a Green spice blend(Hara). Sometimes, just the drumstick is served and other times you will get the drumstick and the thigh together.
India & Pakistan and the surrounding countries are famous for these kekabs with their delicious smoked taste that is traditionally cooked in a tandoor. Most people don’t have tandoors in their homes, so I’m going to cook this on my BBQ. You can also use a frying pan or the oven.
Tangdi Kebab – Kalmi Kebab
Ingredients
- 10 – 12 Drumsticks
- 1st marinade
- Juice of 1 Lime
- 1 tsp each Ginger & Garlic paste
- Salt to taste
- 2nd marinade
- 1 cup Yogurt
- 1 tbsp Gram flour
- ½ cup of grated Cheese
- 2 tbsps of minced green Chilli
- ½ tsp each of Ginger paste & Garlic paste
- ½ tsp of red Kashmiri Chilli powder
- ½ tsp of Haldi
- 1/2 tsp of dried Fenugreek or Kasuri Methi
- 3 tbsps Cream
- For Basting
- Mustard Oil
- Dried Fenugreek
Instructions
- Prepare the hung yogurt by adding it to a cheese cloth and giving it a gentle squeeze to remove the extra water
- Prepare the drumsticks by removing the skin and make gashes in the flesh
- Marinate it with the 1st marinade for a minimum time of 30 minutes
- Follow with the 2nd marinade
- BBQ on all sides till cooked basting with the mustard oil in between
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