Tangdi Kebab (Oven-Baked Tandoori Chicken Legs)

Tandoori spiced chicken drumsticks are grilled to juicy perfection in the oven. Tangdi kebabs make great appetizers, side or main for your Indian dinner.

Friday evenings are takeout day at our house. By the time I get all my pending chores and errands done during the day, I am too tired to prep and cook dinner. So takeout it is. But it is easier said than done. After all, we have to reach a consensus on what cuisine to try!

Even though I mostly cook Indian meals at home, I also look forward to Indian takeout food on Fridays. There is something different and enticing about food from outside, isn’t there?

I try my best to make healthy meals. So I make paneer butter masala with cashew nut paste instead of butter and cream, naan with whole-wheat flour and so on. But it is nice to indulge once in a while and go on a food coma after enjoying the real deal.

One of my favorite things to order is tangdi kebabs or tandoori spiced chicken legs. These are spicy, juicy and succulent grilled chicken usually served with Indian style slaw and a tangy green chutney. I can polish off the entire plate, it is so good. But also surprisingly expensive for something that is very simple to make at home.

I already have a recipe for tandoori style whole roasted chicken on the blog which I made for Thanksgiving last year. It involves a double marinade and needs bit of prep work. The marinade for these chicken drumsticks is similar but easier. While it is always best to marinate the chicken overnight, I have also baked them after just an hour of marination. That makes it super easy to make these kebabs on a Friday evening.

You might have noticed that tandoori chicken from restaurants are a bright red or neon pink. Most often, it is just food color. Homemade grilled tandoori chicken will lack that deep red color, but there is no compromise on the flavor. You can use Kashmiri chili powder or beetroot juice for added natural color. I have just used a bit of Kashmiri chili powder here.

I also quickly made some homemade naan with my no-fail, instant naan recipe. A side of tangy mint-yogurt chutney and sliced red onions round out the meal. It’s super easy, absolutely delicious and very satisfying. Drumsticks are probably everyone’s favorite cut of chicken meat, isn’t it? And now, you can grill them perfectly right in your oven. If you have an outdoor grill, feel free to cook them on it. How amazing would these spicy kebabs be for your Memorial Day weekend grilling party?!!

Here’s the recipe.

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Tangdi Kebab (Oven-Baked Tandoori Chicken Legs)

 

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Prep time

1 hour

Cook time

40 mins

Total time

1 hour 40 mins

 

Tandoori spiced chicken drumsticks are grilled to juicy perfection in the oven. Tangdi kebabs make great appetizers, side or main for your Indian dinner.

Author: Anjana Devasahayam

Recipe type: Main

Cuisine: Indian

Serves: 6 drumsticks

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:

1. 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.
2. 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.
3. 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.
4. Shake off excess marinade from the chicken drumsticks and place on the rack without touching each other. Brush lightly with melted butter or oil.
5. 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.
6. 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.
7. Serve tangdi kebabs warm with naan breads, pulao or biryani along with a side of green chutney, sliced onions and lime wedges.
8. 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.

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Here are some flatbread and rice recipes that you can serve along with your tangdi kebabs.

• Instant naan.
• Aloo paratha.
• Jeera rice.
• Mushroom, corn and peas pulao.
• Chicken pulao.

Do you have any Friday night traditions? What is your favorite meal? Have you tried making tangdi kebabs at home? Do try this easy recipe and let me know how you like it.

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I am sharing this over at Fiesta Friday.