Tandoori spiced chicken drumsticks are grilled to juicy perfection in the oven. Tangdi kebabs make great appetizers, side or main for your Indian dinner.
You will need:
Tangdi Kebabs,
Chicken drumsticks - 6
Thick yogurt - ¼ cup
Lime juice - from 1 large lime
Ginger and garlic paste - 1½ tbsp
Turmeric powder - ½ tsp
Red chili powder - 2 tsp
Garam masala powder - 1 tbsp
Cumin powder - 1 tsp
Mint leaves - 1 tbsp, finely chopped
Salt - ¾ tsp (or to taste)
Butter or oil - to brush on chicken
Mint-Yogurt Chutney (Green Chutney),
Mint leaves - ¼ cup
Cilantro leaves - ½ cup
Green chili - 1-2 (as per heat desired)
Yogurt - 1 cup
Salt - to taste
How to:
Tangdi Kebabs: Remove skin from the chicken drumsticks if the skins are still on. Pat chicken dry with a paper towel. With a sharp knife, make a couple of deep slits on either side of each drumstick.
Mix all the other kebab ingredients in a large bowl. Drop drumsticks in and turn to coat liberally with the marinade. Cover and rest for an hour or refrigerate overnight. If refrigerating, remove chicken from the fridge at least an hour before baking/grilling.
Pre-heat the oven to 400 deg.F. Place a roasting rack over a large baking pan. Line baking pan with foil or parchment paper for easy cleanup.
Shake off excess marinade from the chicken drumsticks and place on the rack without touching each other. Brush lightly with melted butter or oil.
Bake for 20 minutes, flip the drumsticks and bake for 20-25 more minutes till golden and lightly charred. The juices should run clear when poked at the thickest part of the drumstick.
Broil chicken on high for 1-2 minutes if you'd like to develop more char on the chicken. Remove from oven and rest for 5-10 minutes before serving.
Serve tangdi kebabs warm with naan breads, pulao or biryani along with a side of green chutney, sliced onions and lime wedges.
Mint Yogurt Chutney: Blend all the ingredients together till smooth. Taste and adjust salt as needed. This can be made in advance and refrigerated till needed.
Notes:
1. I used medium-sized drumsticks. The baking time will vary slightly if you are using smaller or larger pieces. You can also use chicken thighs instead of drumsticks. 2. Tangdi kebab is most often made with skinless chicken drumsticks. You can keep the skin on per your preference. 2. The chicken drumsticks can also be cooked on an outdoor grill.
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2017/05/24/tangdi-kebab/